Masa:

Masa:
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:
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.

From: Tamalesby Miller, Pyles & Sedlar
Posted By:
Post Date: December 7, 1998