Corn Crepes and Lobster Stack Recipe

Name: Corn Crepes and Lobster Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 Cornmeal Crepes; 2 cups diced cooked lobster or shrimp (about 2 pound lobsters or 1 pound 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 teaspoons coarse salt; 1/2 teaspoon baking powder; 1 cup cornmeal; 1 cup flour; 1 tablespoon sugar; 2 tablespoons vegetable oil; 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.

Servings: persons

12 Cornmeal Crepes
2 cups diced cooked lobster or shrimp (about 2 pound lobsters or 1 pound 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 teaspoons coarse salt
1/2 teaspoon baking powder
1 cup cornmeal
1 cup flour
1 tablespoon sugar
2 tablespoons vegetable oil
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

1
Make the Cornmeal Crepes and the Poblano Chile Cream.
2
Preheat the oven to 350 degrees.
3
In an ovenproof baking dish large enough to hold 4 crepes, side by side without touching, place the first 4 crepes.
4
Top each crepe with 1/4 cup of the cooked lobster.
5
Top the lobster with 1/4 cup of the grated cheese.
6
Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro.
7
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.
8
You should have 4 stacks.
9
Pour the Poblano Chile Cream over all the stacks.
10
Bake for about 15 minutes.
11
Transfer each stack to a plate, and serve immediately, garnished with lime.
12
In a blender, place the chiles and cilantro.
13
Add the eggs, water, milk, salt, baking powder, cornmeal, flour, sugar, and oil.
14
Blend until very smooth.
15
Let the batter rest at room temperature 30 minutes to 1 hour.
16
Heat an 8 to 9inch, wellseasoned crepe pan or small skillet over a medium heat.
17
Coat with a little vegetable oil.
18
When the pan is hot, pour in about 2 to 3 ounces of the crepe batter.
19
Tilt the pan, rotating so the batter is evenly distributed.
20
Cook until the crepe appears dry, then turn and cook on the other side.
21
Repeat until all the batter is used.
22
Store the crepes between sheets of wax paper until ready to use.

1855

kcal

Calories

118

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 12 Cornmeal Crepes, 2 cups diced cooked lobster or shrimp (about 2 pound lobsters or 1 pound shrimp), 2 cups Manchego cheese grated, 1/2 cup toasted pine nuts, and more.

Yes, Corn Crepes and Lobster Stack falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn Crepes and Lobster Stack

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions