[CH] RE:tamal-tomalley
Kit Anderson (kitridge@bigfoot.com)
Fri, 07 Aug 1998 09:15:33 -0700
> Perhaps, but for now I'll have to take your word for it as to how
> tasty tamales made from something described as a "pungent and
> greenish 'liver'" might be. As for lobster tamales (as in using
> meat from the tale), I could go for that. But I usually use fish,
> lobster, crab, shrimp and such for making seafood enchiladas.
The tomalley is greenish but looks like guacamole. I wouldn't describe
it as pungent but it is stronger than the meat. I posted a lobster
Newburg tamale recipe here a few months ago. The tomalley is eaten alone
or it is used to enhance sauces, like Newburg.
Right now the prices are cheap so we are eating a lot of lobster tacos.
Life is good.
--
Kit