Legal Sea Foods

Maine Lobster & Leek Tamales
with Chardonnay Cream Sauce
Ingredients: Tamales
  • 1/4 cup shortening, room temperature
  • 1/4 cup shortening , melted
  • 2 cups Masa Harina de maize
  • 1 teaspoon salt
  • 1 1/2 cups vegetable broth
  • 1/4 pound dried corn husks, soaked in hot water to soften
Ingredients: Maine Lobster and Leek Filling
  • 2 leeks, sliced
  • 2 Maine lobster tails, removed from shell and cut into one inch pieces
  • 4 roma tomatoes, diced and seeded
  • 3 tablespoons butter
  • 1 bunch chervil
  • 1 lemon
Ingredients: Chardonnay Cream Sauce
  • 1 cup Chardonnay
  • 2 cups heavy cream
  • 1/4 cup butter, cut into small squares
  • 1/4 teaspoon salt
  • 1 bunch chervil
  • 2 tablespoons lemon juice
Ingredients: Tomato Salsa
  • 4 tomatiillos, chopped
  • 1 small pasilla chile, diced
  • 3 shallots, diced
  • 2 tablespoons, chopped cilantro
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1 cup Chardonnay
  • Salt and pepper to taste
Preparation:
First, prepare the tamales.  In a large bowl, beat the quarter cup of room temperature shortening until fluffy.  Add Masa and salt.  Add broth to masa mixture a little at a time, mixing well after each addition.  Gradually mix in the melted shortening, mixing to the consistency of very thick cake batter.  To assemble tamales, place approximately 3 tablespoons of masa in the center of the corn husk.  Fold husk to wrap around masa filling, folding bottom up over enclosed filling.  Place a rack 2 inches above gently boiling water in a steamer or dutch oven.  Arrange tamales upright on rack.  Do not pack tightly.  Fill in extra spaces with corn husks to keep upright.  Cover top of tamales with corn husks.  Cover and steam for 2 1/2 to 3 hours or until tamales are firm and fall away from husks. 

Now prepare the Chardonnay Cream sauce, by heating wine over high heat.  Reduce volume of wine by half.  Reduce to low, adding cream and salt.  Add lemon juice and butter, stirring continuously until just melted.

Next, fix the tomatillo salsa by heating butter in saute pan, then adding shallots and cooking until tender.  Add garlic, cooking briefly.  In a blender, combine shallot/garlic mixture with remaining ingredients and puree.  Place ingredients in a sauce pan and simmer over medium heat for 20 minutes.

Finally, prepare the Maine lobster and leek filling.  Heat butter in saute pan, then cook leeks over moderately high heat until tender.  Add Maine lobster, continuing to stir constantly until Maine lobster is no longer translucent.  In a separate pan, heat tomatoes until just warm, taking care not to overcook. To assemble dish, unfold corn husk to reveal masa.  With a kitchen shears, cut ends and side of husk down.  Place saute of Maine lobster and leeks over masa.  Spoon Chardonnay sauce over Maine lobster and masa.  Sprinkle tomatoes over top of mixture for garnish.  Dot around perimeter with Tomatillo salsa.  Garnish with chervil sprigs and lemon.
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