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Ingredientes
- 12 x Cornmeal Crepes see * Note
- 2 c. Diced cooked lobster or possibly shrimp (about 2 lbs lobster or possibly 1 lb shrimp)
- 2 c. Manchego cheese grated
- 1/2 c. Toasted pine nuts
- 1 bn Cilantro minced
- 2 c. Poblano Chile Cream see * Note
- 1 x Lime quartered
Direcciones
- Make the Cornmeal Crepes and the Poblano Chile Cream. Preheat the oven to 350 degrees.
- In an ovenproof baking dish large sufficient to hold 4 crepes, side by side without touching, place the first 4 crepes. Top each crepe with 1/4 c. of the cooked lobster. Top the lobster with 1/4 c. of the grated cheese. Sprinkle the cheese with 1 tsp. of the pine nuts and 1 tsp. of the cilantro. Repeat layering 4 crepes, 1/4 c. lobster, 1/4 c. cheese, 1 tsp. pine nuts, and 1 tsp. 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 min. Transfer each stack to a plate, and serve immediately, garnished with lime.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 198 | |
| Calories from Fat 84 | 42% |
| Total Fat 9.98g | 12% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 351mg | 15% |
| Potassium 420mg | 12% |
| Total Carbs 3.79g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.71g | 0% |
| Protein 24.13g | 39% |
