Corn Crepes and Lobster Stack

• 12 each crepes cornmeal
• 2 cups lobsters cooked
• 2 cups manchego cheese
• 1/2 cup pine nuts toasted
• 1 bunch cilantro chopped
• 2 cups poblano peppers cream

1. Preheat the oven to 350F (180C).
2. In an ovenproof baking dish large enough to hold 4 crepes, side by side without touching, place the first 4 crepes.
3. Top each crepe with 1/4 cup of the cooked lobster.
4. Top the lobster with 1/4 cup of the grated cheese.
5. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro.
6. Repeat layering 4 crepes, 1/4 cup lobster, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 crepes.
7. You should have 4 stacks.
8. Pour the Poblano Chile Cream over all the stacks.
9. Bake for about 15 minutes.
10. Transfer each stack to a plate, and serve immediately, garnished with lime.

cornmeal, lobsters cooked, manchego cheese, nuts, cilantro, poblano peppers

Taken from recipeland.com/recipe/v/corn-crepes-lobster-stack-40740 (may not work)