Corn Crepes And Lobster Stack Recipe - Cooking Index
Corn Crepes And Lobster Stack Recipe - Cooking Index
| 12 | Cornmeal Crepes - see * Note | |
| 2 cups | 292g / 10oz | Diced cooked lobster or shrimp |
| (about 2 lbs lobster or 1 lb shrimp) | ||
| 2 cups | 292g / 10oz | Manchego cheese grated |
| 1/2 cup | 118ml | Toasted pine nuts |
| 1 | Cilantro - chopped | |
| 2 cups | 474ml | Poblano Chile Cream - see * Note |
| 1 | Lime - quartered |
* Note: See the "Cornmeal Crepes" and "Poblano Chile Cream" recipes which are included in this collection.
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 1/4 cup of the cooked lobster. Top the lobster with 1/4 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, 1/4 cup lobster, 1/4 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.
This recipe yields 4 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6293 broadcast 10-16 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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