Instructions: 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.

This recipe yields 4 servings.

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