12 Cornmeal crepes 2 c Diced cooked lobster or -shrimp (about 2 lb Lobsters or 1 pound Shrimp) 2 c Manchego cheese grated 1/2 c Toasted pine nuts 1 bn 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.
How To make Corn Crepes and Lobster Stack's Videos
How to make a restaurant quality omelette at home quickly and easily
I used 3 fresh eggs at room temp, salt and pepper, chopped red onions, chopped spinach, spicy Italian salami, a bit of cream, shredded cheddar, and cooked it all over a medium hot pan with a generous serving of butter. You can of course change up the spinach, onions and salami for your own favourite ingredients. An omelette is basically a blank canvas for your own culinary creativity. Here’s a tip: as the eggs set underneath, gently pull the eggs from the sides and tilt the pan so the liquidy top runs into those pockets. This ensures the eggs are cooked straight through.
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