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Lobster Newberg Tamales
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    Lobster Newberg Tamales

    Masa:

  • 1 3/4 cups masa harina
  • 1 1/4 cups hot water
  • 10 T chilled shortening
  • 1 1/2 t salt
  • 1 t baking powder
  • 1/4 cups chilled chicken stock
  • 1 cup fresh corn kernels, blanched for 3 minutes
  • 3 T chopped fresh sage
  • Lobster:
  • 6 lb lobsters -- (6 to 1.25)
  • 3 T unsalted butter
  • 1 cup cognac (I used brandy)
  • 3 cups heavy cream
  • 1 t sweet paprika
  • cilantro for garnish
  • 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

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