Corn Crepes and Lobster Stack

Name: Corn Crepes and Lobster Stack
Ingredients: 12 Cornmeal Crepes, recipe follows; 2 cups diced cooked lobster or shrimp (about 2 pound lobsters or 1 pound shrimp); 2 cups Manchego cheese grated; 1/2 cup toasted pine nuts; 1 bunch cilantro, chopped; 2 cups Poblano Chile Cream, recipe follows; 1 lime, quartered; 2 Serrano chiles, stemmed and seeded and chopped; 1/2 bunch cilantro, chopped; 4 eggs; 1/2 cup water; 1 cup milk; 2 teaspoons coarse salt; 1/2 teaspoon baking powder; 1 cup cornmeal; 1 cup flour; 1 tablespoon sugar; 2 tablespoons vegetable oil; 2 tomatillos, husks removed and quartered; 1 bunch cilantro, stems included; 3 Poblano chiles, roasted, peeled, and seeded; 3 ounces sour cream; 1/2 cup chicken stock; Juice of 1 lime; 1 garlic clove; 1 teaspoon coarse salt; Freshly ground black pepper