Step 1

In a Teflon coated frying pan, heat the olive oil with the butter over medium heat and cook the shallots, with the fresh parsley, season with salt, pepper and cook for 5 minutes.

Step 2

Add the lobster and cook a couple of minutes, add the white wine and bring it to a boil, cook 5 more minutes or until the lobster is done. Let cool.

Step 3

For the tamales, in a blender with a flat beater attachment, beat the lard with salt, pepper, baking powder and flour for tamales until it is whitened.

Step 4

Add the lobster broth in 3 parts, little by little as the dough as needed. Beat well until you get a homogeneous dough and season to taste.

Step 5

Fill the soaked corn husks, previously soaked in hot water, with the dough for tamales and add a little of the lobster stuffing. Close and tie the tamales with a strip from the same husks.

Step 6

Cook the tamales in a steamer with hot water for about 45 minutes or until the dough does not stick to the husks when opening. Let stand 15 minutes after the steamer is off.

Step 7

For the sauce, blend the cheeses with the chicken broth until you get a smooth mixture. Season to taste.

Step 8

In a saucepan over medium heat with a little oil prepare an over easy egg for each tamal. Season with salt and pepper.

Step 9

Serve the tamales open, cover with a little hot sauce, place the egg on top and decorate with the coriander, onion rings, and a touch of olive oil.