MMMMM-----Recipes in Meal-Master (tm) Format
       Title: Corn Crepes And Lobster Stack
  Categories: Southwest, Chile, Shrimp/Lobster
       Yield: 4 
      12    Cornmeal crepes
       2 c  Diced cooked lobster or 
            -shrimp (about 2
         lb Lobsters or 1 pound
       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.