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.
In a blender, place the chiles and cilantro. Add the eggs, water, milk, salt, baking powder, cornmeal, flour, sugar, and oil. Blend until very smooth. Let the batter rest at room temperature 30 minutes to 1 hour.
Heat an 8 to 9-inch, well-seasoned crepe pan or small skillet over a medium heat. Coat with a little vegetable oil. When the pan is hot, pour in about 2 to 3 ounces of the crepe batter. Tilt the pan, rotating so the batter is evenly distributed. Cook until the crepe appears dry, then turn and cook on the other side. Repeat until all the batter is used. Store the crepes between sheets of wax paper until ready to use.
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
Copyright 1996, M.S. Milliken & S. Feniger, all rights reserved