This is my take on the the lobster tamale, which is featured on our lunch menu at Temazcal Tequila Cantina in the Seaport District. This recipe yields roughly two dozen tamales, perfect if you have a large family to feed or are entertaining.
- 2 1/4 lbs. fresh masa
- 2 tbsp. salt
- 1 1/2 cups lobster stock
- 1 lb. lard or vegetable shortening
Lobster Filling Ingredients
- 1 cup olive oil
- 6 cloves garlic minced
- 2 white onions, finely diced
- 6 chile anchos, soaked and pureed
- 4 chile guajillos, soaked and pureed
- 3 chili chipotle in adobo, pureed
- 3 tomatoes diced
- 1 tsp. cumin
- 2 1/2 lbs. lobster claw meat
- Enough banana leaves to make the entire recipe (each, individual tamale calls for a 7×7 inch sheet)
- Place masa in mixing bowl and incorporate lobster stock in degrees while kneading by hand until smooth.
- In food processor whip lard until light and fluffy.
- Place masa in mixer and incorporate lard in degrees beat for 25 minutes (Simple trick: Test the dough by dropping a pinch in water and if it floats it’s ready. If not whip longer.)
- Heat oil in sauce pan and caramelize onions and garlic.
- Add pureed chiles, tomatoes, and seasonings and simmer for 15 minutes, set aside and let cool.
- Combine chilled sauce with chopped lobster claw meat and set aside.
- With a rubber spatula spread masa over half of banana leaf leaving an inch border on both sides.
- Spoon in lobster filling in center of masa and fold the banana leaf in half.
- Fold borders toward the center and fold again.
- Lay tamales seem side down and steam until firm.