Corn Crepes and Lobster Stack Recipe - Details, Calories, Nutrition Information | RecipeOfHealth.com

Ingredients

• 12 cornmeal crepes
• 2 cups diced cooked lobster or shrimp (about 2 lb lobsters or 1 lb shrimp)
• 2 cups manchego cheese grated
• 1/2 cup toasted pine nuts
• 1 bunch cilantro, chopped
• 2 cups poblano chile cream
• 1 lime, quartered
• 2 serrano chiles, stemmed and seeded and chopped
• 1/2 bunch cilantro, chopped
• 4 eggs
• 1/2 cup water
• 1 cup milk
• 2 tsp coarse salt
• 1/2 tsp baking powder
• 1 cup cornmeal
• 1 cup flour
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 2 tomatillos, husks removed and quartered
• 1 bunch cilantro , stems included
• 3 poblano chiles , roasted, peeled, and seeded
• 3 oz sour cream
• 1/2 cup chicken stock
• juice of 1 lime
• 1 garlic clove
• 1 tsp coarse salt
• freshly ground black pepper
• in a blender , place the tomatillos and cilantro. blend until chopped. add the chiles, sour cream , chicken stock , oil , lime juice , garlic , and salt. blend until smooth.
• store refrigerated until ready to use.
• yield: about 2 cups