Lobster Tamal

Foodie En Casa
These Lobster Tamales are a delicious recipe you can make from your home kitchen. Tamales made from scratch with tamale flour are much fresher and fluffier. We recommend buying the lobster on the same day you plan to cook it to ensure that this seafood is in perfect condition. For this Mexican recipe for Lobster Tamales, we recommend using blue cheese. Although it has a strong flavor, it is very rich and balances well with the combination of other cheeses.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 1 tablespoon olive oil
  • 5 teaspoons butter
  • 1 shallot, sliced
  • 2 tablespoons fresh parsley, finely chopped
  • salt
  • pepper
  • 1 lobster tail, cooked and chopped into large pieces
  • 1/2 cups white wine
  • 250 grams lard
  • 1 tablespoon salt
  • 1/2 tablespoons pepper
  • 1 tablespoon baking powder
  • 500 grams masa mix for tamales
  • 1 cup lobster broth, or chicken broth
  • 5 corn husks, totomoxtle, soaked in hot water
  • 5 tablespoons Parmesan cheese, for the sauce
  • 1/4 cups blue cheese, for the sauce
  • 1 cup cream cheese, for the sauce
  • 1 cup chicken broth, warm, for the sauce
  • 1 teaspoon vegetable oil
  • 5 eggs, optional
  • cilantro sprouts, for decoration
  • onion rings, for decoration
  • olive oil, for decoration
Preparation
1h 30 mins
1h
Low
  • In a non-stick skillet, heat the olive oil with the butter over medium heat and cook the shallot with the fresh parsley, season with salt and pepper, and cook for 5 minutes.
  • Add the lobster tail and cook for a couple of minutes, add the white wine and let it come to a boil, then cook for 5 more minutes or until the lobster tail is cooked. Chill.
  • For the tamales, in a stand mixer, beat the lard with salt, pepper, baking powder, and tamale flour until it whitens.
  • Add the lobster cooking broth in 3 parts, gradually as the dough requires. Mix very well until you obtain a homogeneous dough and adjust seasoning.
  • Fill the corn husks, previously soaked in hot water, with the tamale dough and add a bit of the lobster filling. Close and tie with a strip of the same husk.
  • Cook the tamales in a steamer with hot water for about 45 minutes or until the dough does not stick to the husk when opened. Let them rest for 15 minutes in the turned-off steamer.
  • For the sauce, blend the cheeses with the chicken broth until a smooth mixture is obtained. Adjust seasoning.
  • In a medium skillet, prepare a fried egg for each tamal with a little oil. Season with salt and pepper.
  • Serve the tamales open, cover with a little hot sauce, place a fried egg on top, and garnish with sprouts, green onion rings, and a drizzle of olive oil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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