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Recipe of Lobster Tamale
Foodie

Foodie En Casa

Recipe of Lobster Tamale
Foodie

Foodie En Casa

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Lobster Tamale

150 minutes
Easy
5 servings
1
These Tamales de Lobster are a delicious recipe that you can make from the kitchen of your house. Tamales made from scratch with flour for tamales are much fresher and fluffy. We recommend buying the lobster the same day you are going to cook it, this way you guarantee that this seafood is in perfect conditions.

For that Mexican recipe of Tamales de Lobster we recommend using blue cheese. Although it has a strong flavor, it is very rich and it is balanced with the combination of other cheeses.

Ingredients

  • 1 tablespoon of olive oil
  • 5 teaspoons of Butter
  • 1 piece of echalote filleted
  • 2 spoonfuls of fresh parsley finely chopped
  • enough of Salt
  • enough of Pepper
  • 1 piece of lobster tail cooked and chopped into thick pieces
  • 1/2 Cup of White wine
  • 250 grams of lard
  • 1 tablespoon of Salt
  • 1/2 tablespoon of Pepper
  • 1 tablespoon of baking powder
  • 500 grams of flour for tamales
  • 1 Cup of broth cooking meat or chicken broth
  • 5 pieces of corn leaf totomoxtle, soaked in hot water
  • 5 spoonfuls of Parmesan for the sauce
  • 1/4 of Cup of blue cheese for the sauce
  • 1 Cup of cream cheese for the sauce
  • 1 Cup of chicken soup warm, for the sauce
  • 1 teaspoonful of oil
  • 5 pieces of egg optional
  • enough of buds of coriander, to decorate
  • enough of onion rings to decorate
  • enough of olive oil to decorate

    Preparation

    In a frying pan with Teflon, heat the olive oil with the butter over medium heat and cook the shallots, with the fresh parsley, season with salt, pepper and cook for 5 minutes.
    Add the lobster tail and cook a couple of minutes, add the white wine to let it boil and cook 5 minutes more or until the lobster tail is cooked. Chill
    For the tamales, in a blender with a shovel, beat the lard with salt, pepper, baking powder and tamale flour until it is whitened.
    Add the lobster broth in 3 parts, little by little as the dough demands. Beat well until you get a homogeneous dough and rectify seasoning.
    Fill the corn leaves, previously soaked in hot water, with the tamale dough and add a little of the lobster stuffing. Close and tie with a strip of the same sheet.
    Cook the tamales in a steamer with hot water for about 45 minutes or until the dough does not stick to the leaf when opening. Let stand 15 minutes in the steamer off.
    For the sauce, blend the cheeses with the chicken broth until you get a smooth mixture. Rectify seasoning.
    In a pan over medium heat, prepare a starred egg for each tamale with a little oil. Season with salt and pepper.
    Serve the tamales open, cover with a little hot sauce, place the starry egg on top and decorate with the sprouts, onion rings, and a touch of olive oil.

    PRESENTATION

    Serve the tamale with the sauce, decorate with dried chili powder and organic flowers.

    TIPS

    It is very important that you beat the butter until you "bleach", that is, change completely from color to white. It will make your tamales have a perfect and fluffy texture by incorporating air into the fat.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    894
    kcal
    45%
    Carbohydrates
    37.7
    g
    13%
    Proteins
    16.3
    g
    33%
    Lipids
    76.8
    g
    118%
    Fiber
    2.3
    g
    4.6%
    Sugar
    3.4
    g
    3.8%
    Cholesterol
    126
    mg
    42%
    Esha
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