Lobster, Corn and Poblano Crunch Wrap with Spicy Avocado Crema

1. To make the avocado Crema add all ingredients to a food processor then stir in sour cream; don’t process sour cream or it will turn watery;
2. Pan sear chopped poblano pepper and corn on olive oil and butter until golden; season with salt, pepper and taco seasoning and set aside;
3. Poach the lobster meat in water and butter for about 5 mins or until internal temperature is 135-140 F; mix with the corn and poblano mix and add 1 tablespoons butter from poaching the lobster;
4. To assemble the crunch wraps- to a large tortilla add shredded cheese, corn, poblano and lobster meat, more cheese on top; add a small tortilla on the middle and fold the edges on the large tortilla as shown in the video;
5. Butter a skillet and sear the crunch wrap on both sides until golden and the cheese is melts;
6. Dip into the delicious avocado Crema and enjoy 😋