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Tamales 28

Tamales 28 is built on Salt, Vegetable Broth, Butter, Heavy Cream, and Butter Cut Into Small Squares. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tsp
• 1 1/2 cup
• 1/4 lb
• 3 tbsp
• 2 cup
• 1/4 cup
• 1/4 tsp
• 2 tbsp
• 1 clove
• 1 tbsp

Method (preview)

1. 1

   In a large bowl, beat the quarter cup of room temperature shortening until fluffy.

2. 2

   Add masa and salt.

3. 3

   Add broth to masa mixture a little at a time, mixing well after each addition.

4. 4

   Gradually mix in the melted shortening, mixing to the consistency of very thick cake batter.

5. 5

   To assemble tamales, place approximately three tablespoons of masa in the center of the corn husk.

6. 6

   Fold husk to wrap around masa filling, folding bottom up over enclosed filling.

7. 7

   Place a rack two inches above gently boiling water in a steamer or Dutch oven.

8. 8

   Arrange tamales upright on rack.

9. 9

   Do not pack tightly.

10. 10

    Fill in extra spaces with corn husks to keep upright.

11. 11

    Cover top of tamales with corn husks.

12. 12

    Cover and steam for two-and-a-half to three hours or until tamales are firm and fall away from husks.

13. 13

    Prepare the Chardonnay sauce by heating wine over high heat. Reduce volume of wine by half. Reduce heat to low, adding cream and salt.

14. 14

    Add lemon juice and butter, stirring continuously until just melted.

15. 15

    Next, fix the tomatillo salsa by heating butter in a saute pan, then adding shallots and cooking until tender.

16. 16

    Add garlic, cooking briefly.

17. 17

    In a blender, combine shallot/garlic mixture with remaining ingredients and puree.

18. 18

    Place ingredients in a sauce pan and simmer over medium heat for 20 minutes.

19. 19

    Finally, prepare lobster and leek filling.

20. 20

    Heat butter in a saute pan, then cook leeks over moderately high heat until tender.

21. 21

    Add lobster, continuing to stir constantly until lobster is no longer translucent.

22. 22

    In a separate pan, heat tomatoes until just warm, taking care not to overcook.

23. 23

    Unfold corn husk to reveal masa.

24. 24

    With kitchen shears, cut ends and side of husk down.

25. 25

    Place saute of lobster and leeks over top of masa.

26. 26

    Spoon Chardonnay wine sauce over lobster and masa.

27. 27

    Sprinkle tomatoes over top of mixture for garnish.

28. 28

    Dot around perimeter with tomatillo salsa.

29. 29

    Garnish with chervil sprigs and lemon.