| previous | next |
Title: Corn Crepes and Lobster Stack
Categories: New Spicy
Yield: 4 Servings
| 12 | Cornmeal Crepes | |
| 2 c | diced cooked lobster or | |
| : | shrimp (about 2 | |
| : | l | b lobsters or 1 pound |
| : | shrimp) | |
| 2 c | Manchego cheese grated | |
| 1 | /2 c | toasted pine nuts |
| 1 b | n cilantro -- chopped | |
| 2 c | 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 10/16/96 show Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6293
From: Pat Asher previous next