Corn Crepes And Lobster Stack Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
12: Cornmeal Crepes,
2 cup: Diced cooked lobster or,
Shrimp, (about 2 pound
Lobsters or 1 pound,
Shrimp),
2 cup: Manchego cheese grated,
1/2 cup: Toasted pine nuts,
1 bunch: Cilantro, chopped
2 cup: Poblano Chile Cream,
1: Lime, quartered
Directions:
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.
Yield: 4 servings
TOO HOT TAMALES SHOW #TH6293
Source from luhu.jp
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.
Yield: 4 servings
TOO HOT TAMALES SHOW #TH6293
Source from luhu.jp
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