[CH] Lobster Newburg Tamales
Kit Anderson (kitridge@bigfoot.com)
Thu, 11 Jun 1998 19:40:38 -0500
Wilson Phillips asked for this. The Jalapeņo Sesame soup was
superb, BTW.
Lobster Newburg Tamales
from 'Tamales' by Miller, Pyles & Sedlar
serves 6
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Masa-
1.75 cups masa harina
1.25 cups hot water
10 T chilled shortening
1.5 t salt
1 t baking powder
.25 cups chilled chicken stock
1 cup fresh corn kernels, blanched for 3 minutes
3 T chopped fresh sage
Mix the masa and water on medium for 5 minutes. Refrigerate
1 hour. Continue mixing adding shortening 2 T at a time. Mix
for 5 minutes until the dough is tight. Add remaining
ingredients and mix until thoroughly combined. Do not over
mix.
Lobster-
6- 1.25 lb lobsters
3 T unsalted butter
1 cup cognac (I used brandy)
3 cups heavy cream
1 t sweet paprika
cilantro for garnish
Divide masa into 6 parts and mold into rectangular shapes.
Cut 6 squares of plastic wrap and lighty brush with olive
oil. Put masa on wrap and fold sides in making an envelope
packages. Steam for 15 minutes. Let rest 5 minutes.
Kill the lobsters, remove tails, crack claws so that meat is
in one piece. Cut out tail cartilage and dice tail meat.
Sautee lobster in butter for 3 minutes. Turn heat to high,
add cognac and flambe until alcohol is gone. Add cream and
paprika. Remove lobster with slotted spoon. Turn heat to
medium and reduce sauce by 1/2. Return lobster to sauce.
Remove tamales from wrap and press into lobster tails. Place
on a plate and spoon Newburg around each tamale, not on top
of. Garnish with cilantro.
--
Kit Anderson ICQ# 2242257
Bath, Maine kitridge@bigfoot.com