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Lobster Tamales

1h 30 mins
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These Lobster Tamales are a delicious recipe that you can make from your home kitchen. 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 the lobster is in perfect condition for cooking. For this Mexican recipe of Lobster Tamales we recommend using blue cheese. Although it has a strong flavor, it is very tasty and it is balanced when combined with other cheeses.
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5 portions
  • 1 tablespoon olive oil
  • 5 teaspoons butter
  • 1 shallot, filleted
  • 2 tablespoons fresh parsley, finely chopped
  • enough salt
  • enough black pepper
  • 1 lobster tail, cooked and chopped into thick pieces
  • 1/2 cups white wine
  • 250 grams lard
  • 1 tablespoon salt
  • 1/2 tablespoons black pepper
  • 1 tablespoon baking soda
  • 500 grams Corn masa mix for tamales
  • 1 cup broth soup, or chicken broth
  • 5 corn leaves, totomoxtle, husks 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 soup, warm, for the sauce
  • 1 teaspoon oil
  • 5 eggs, optional
  • enough buds, of coriander, to decorate
  • enough onion rings, to decorate
  • enough olive oil, to decorate


In a Teflon coated frying pan, 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 and cook a couple of minutes, add the white wine and bring it to a boil, cook 5 more minutes or until the lobster is done. Let cool.
For the tamales, in a blender with a flat beater attachment, beat the lard with salt, pepper, baking powder and flour for tamales until it is whitened.
Add the lobster broth in 3 parts, little by little as the dough as needed. Beat well until you get a homogeneous dough and season to taste.
Fill the soaked corn husks, previously soaked in hot water, with the dough for tamales and add a little of the lobster stuffing. Close and tie the tamales with a strip from the same husks.
Cook the tamales in a steamer with hot water for about 45 minutes or until the dough does not stick to the husks when opening. Let stand 15 minutes after the steamer is off.
For the sauce, blend the cheeses with the chicken broth until you get a smooth mixture. Season to taste.
In a saucepan over medium heat with a little oil prepare an over easy egg for each tamal. Season with salt and pepper.
Serve the tamales open, cover with a little hot sauce, place the egg on top and decorate with the coriander, onion rings, and a touch of olive oil.


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


It is very important that you beat the butter until it "bleaches", that is, changes completely from its original 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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