Corn Crepes and Lobster Stack

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.