Lobster and Leek Tamales Recipe
"Southwestern seafood tamales are served with a Chardonnay cream sauce and tomatillo salsa. Vary this recipe by substituting crab or shrimp for the lobster...."
INGREDIENTS
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Tamales:
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1/4 cup shortening, room temperature
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1/4 cup shortening, melted
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2 cups masa harina de maize
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1 teaspoon salt
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1-1/2 cups vegetable broth
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1/4 pound dried corn husks, soaked in hot water to soften
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Lobster and Leek Filling:
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2 leeks, sliced
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2 lobster tails, removed from shell and cut into one-inch pieces
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4 Roma tomatoes, diced and seeded
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3 tablespoons butter
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1 bunch chervil
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1 lemon
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Chardonnay Cream Sauce:
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1 cup Chardonnay
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2 cups heavy cream
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1/4 cup butter, cut into small squares
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1/4 teaspoon salt
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2 tablespoons lemon juice
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Tomatillo Salsa:
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4 tomatillos, chopped
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1 small Pasilla chile, diced
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3 shallots, diced
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2 tablespoons chopped cilantro
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1 clove garlic, minced
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1 tablespoon butter
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1 cup Chardonnay
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Salt and pepper to taste
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