Hi, I'm the developer of Recipe Cart extension 👋 Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)
Export 21 ingredients for grocery delivery
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.
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.
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.
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.
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.
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.
For the sauce, blend the cheeses with the chicken broth until you get a smooth mixture. Season to taste.
In a saucepan over medium heat with a little oil prepare an over easy egg for each tamal. Season with salt and pepper.
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.