Corn crepes & lobster stack

4 Servings

Ingredients

Quantity Ingredient
1 lime -- quartered

Directions

12 Cornmeal Crepes

2 c diced cooked lobster or

: shrimp (about 2

: lb lobsters or 1 pound

: shrimp)

2 c Manchego cheese grated

½ c toasted pine nuts

1 bn cilantro -- chopped

2 c Poblano Chile Cream

Make the Cornmeal Crepes and the Poblano Chile Cream. Preheat the oven to 350 degrees. In an ovenproof baking dish large enough to hold 4 crepes, side by side without touching, place the first 4 crepes.

Top each crepe with ¼ cup of the cooked lobster. Top the lobster with ¼ cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 crepes, ¼ cup lobster, ¼ cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 crepes.

You should have 4 stacks. Pour the Poblano Chile Cream over all the stacks. Bake for about 15 minutes. Transfer each stack to a plate, and serve immediately, garnished with lime. Yield: 4 servings 10/16/96 show Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe By : TOO HOT TAMALES SHOW #TH6293 From: Pat Asher <asher@...> Date: Fri, 25 Oct 1996 06:44:54 ~0500

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