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.
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
Post Date: December 7, 1998
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