Boston Restaurants Entree/Dinner Meals Mexican Origins Recipe Sources Seafood

Tamal de Langosta

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.

Dough Ingredients

  • 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)

Dough Preparation

  1. Place masa in mixing bowl and incorporate lobster stock in degrees while kneading by hand until smooth.
  2. In food processor whip lard until light and fluffy.
  3. 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.)

Filling Preparation

  1. Heat oil in sauce pan and caramelize onions and garlic.
  2. Add pureed chiles, tomatoes, and seasonings and simmer for 15 minutes, set aside and let cool.
  3. Combine chilled sauce with chopped lobster claw meat and set aside.

Tamale Directions

  1. With a rubber spatula spread masa over half of banana leaf leaving an inch border on both sides.
  2. Spoon in lobster filling in center of masa and fold the banana leaf in half.
  3. Fold borders toward the center and fold again.
  4.  Lay tamales seem side down and steam until firm.



Boston Restaurants Entree/Dinner Featured Recipes Meals Sandwiches Seafood

Davio’s Lobster Rolls


  • 6 finger rolls top sliced
  • 12 oz. coarse chopped lobster knuckle/claw meat
  • 3 tbsp. mayonnaise
  • 1 tbsp. lemon juice
  • 1 tbsp. finely chopped chives
  • 1 cup finely shaved iceberg lettuce
  • salt and ground pepper to taste
  • 1 tbsp. butter


  1. Place lobster, mayo, chives and lemon juice in a stainless steel bowl. Mix well and season with salt and pepper to taste.
  2. Melt the butter in a nonstick pan or on a griddle. Lightly toast the finger rolls on both sides.
  3. Take toasted rolls, open slightly. Place in some shaved lettuce, spoon in 2 oz. each of the lobster salad.
  4. Serve immediately!
Appetizers Boston Restaurants Featured Recipes Soup

Smoked Cod and Lobster Chowder

For the sixth consecutive year, Chef Paul O’Connell of Chez Henri in Cambridge, will be headed to the Super Bowl to participate in a culinary competition. He and Patriots legend Gino Cappalletti will be part of an event called The Taste of the NFL, which will be held February 6 just outside of  Cowboys Stadium during halftime.

The competition pits chefs and football players from NFL cities against each other in a dual for sponsor donations to food pantries across the U.S.

Here is the recipe O’Connell and Cappalletti will be going to battle with:

Smoked Cod and Lobster Chowder


  • 3 lbs. smoked cod (available at Whole Foods)
  • 1 lb. cooked lobster meat
  • 1 lb. unsalted butter
  • 2 cups. onion, minced
  • 2 cups  leek, 1/4″ diced
  • 2 ea. bay leaf
  • 2 tsp. fresh thyme
  • 6 cups Yukon Gold potatoes, peeled and 1/2″ diced
  • 1 cup dry white wine
  • 5 cups fish fume’ (or, substitute bottled clam juice)
  • 5 cups heavy cream
  • Salt and pepper, to taste
  • Curly parsley, stemmed and chopped

Cooking Instructions

  1. Soak the smoked cod in a bowl of cold water for one hour.
  2. Cut cod and lobster meat into 1/2-inch pieces.
  3. Melt butter in a saucepan over medium heat.
  4. Add onions, leeks, herbs and potatoes. Cook until onions are soft,
    stirring often so mixture does not brown.
  5. Add the white wine and heavy cream and bring to a boil for 2-3 minutes.
  6. Add the fish fume/clam juice, then the smoked cod, and simmer until the cod is fork-tender.
  7. Add the lobster pieces at the very end, and season the chowder with salt and pepper.
  8. Ladle into 8 pre-warmed bowls and garnish with parsley if desired.