To make the crepes, mix flour, masa harina, sugar, and salt well in mixing bowl. In a separate mixing bowl, whisk milk and eggs till light and fluffy. Mix egg/milk mixture into dry ingredients and mix till smooth and no lumps. Strain through a fine-mesh strainer and add minced cilantro. Let sit for 20 minutes until assembling crepes.
Place a nonstick 6-inch sauté pan over low to medium heat. Using a non-stick food spray, lightly spray the sauté pan. Using a 1-ounce ladle, pour the crepe batter in the middle of the pan and move the pan in a circular motion to evenly spread the crepe batter over the inner pan surface.
Place back on to heat until batter is releasing itself from the outer edges of the crepe, about 1 to 2 minutes. Using a spatula or a wooden skewer, lightly lift off the cooked crepe from the pan and flip to cook on the opposite side for 1 minute more. Remove the prepared crepe and place on a cool flat surface while preparing the rest of the batter. The crepes can be stored in the refrigerator for 2 to 3 days, layered with parchment or wax paper.
To make the corn salsa, mix all ingredients together and season well.
To make the poblano cream, heat the oil in a medium saucepan. Add the shallots and garlic and cook, stirring, until light in color. Add poblanos, and continue to cook for 1 to 2 minutes. Add the half and half, cream, pumpkin seeds and salt. Bring to a light boil and then down to simmer until lightly thickened.
Place in blender and puree on high, adding cilantro and spinach. Add lime zest and juice and taste for seasoning. Strain through fine mesh sieve.
For the lobster filling heat the oil In a small sauté pan. Lightly sauté the sweet potato, shallot and garlic and to soften and bring to a translucent state. Add lobster meat and cheese, continuing to cook for 1 to 2 minutes until cheese melts. Add the cream, jalapenos and cilantro. Season to taste with salt and keep warm.
To assemble the lobster taco, place a masa crepe onto a heated non-stick pan or griddle to warm for a few seconds. Place warmed crepe on to a work surface and spoon about 3 ounces of the lobster filling on crepe. Roll the lobster filled crepe as you would a sushi roll with seam facing down.
Place lobster soft taco on plate, ladle poblano cream over taco, and garnish with corn relish. Finish with some sour cream and cilantro leaves for presentation.