Sue Freeman posted 04-29-98
CORN CREPES AND LOBSTER STACK
12 Cornmeal Crepes
2 cups diced cooked lobster or shrimp ( 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
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
CORNMEAL CREPES
2 Serrano chiles, stemmed and seeded and chopped
1/2 bunch cilantro, chopped
4 eggs
1/2 cup water
1 cup milk
2 teaspoons coarse salt
1/2 teaspoon baking powder
1 cup cornmeal
1 cup flour
1 tablespoon sugar
2 tablespoons vegetable oil
In a blender, place the chiles and cilantro.
Add the eggs, water, milk, salt, baking powder, cornmeal, flour, sugar,
and oil.
Blend until very smooth. Let the batter rest at room
temperature 30 minutes to 1 hour.
Heat an 8 to 9inch, well seasoned crepe pan or small skillet over a
medium heat.
Coat with a little vegetable oil.
When the pan is hot, pour in about 2 to 3 ounces of the crepe batter.
Tilt the pan, rotating so the batter is evenly
distributed.
Cook until the crepe appears dry, then turn and
cook on the other side.
Repeat until all the batter is
used.
Store the crepes between sheets of wax paper until ready
to use.
POBLANO CHILI CREAM
2 tomatillos, husks removed and quartered
1 bunch cilantro, stems included
3 Poblano chiles, roasted, peeled, and seeded
3 ounces sour cream
1/2 cup chicken stock
2 tablespoons vegetable oil
Juice of 1 lime
1 garlic clove
1 teaspoon 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