Salmon and Lobster Tamales

Recipe Ingredients

3 oz	85g	Lobster meat
9 oz	255g	Salmon scraps or belly meat
12 oz	340g	Fresh salmon
3/4 teaspoon	3.8ml	Salt
1		Egg, beaten
4 tablespoons	60ml	Butter, finely cubed
1/3 cup	5.3g / 0.2oz	Cilantro, coarsely chopped
1 tablespoon	15ml	Serrano chile, finely chopped
2 tablespoons	30ml	Heavy cream
8 tablespoons	120ml	Dried corn husks, - (8 to 10) (large) soaked in hot water until pliable

Recipe Instructions

Traditional Instructions:

1. Parboil the lobster for about 3 minutes, or a little less than half-cooked, and cool.

2. Cut lobster and salmon scraps into 1/2-inch dice and set aside.

3. Puree 12 ounces salmon with salt and egg in a food processor.

4. In a bowl set over ice and water, mix puree with dice lobster and salmon, butter, cilantro, serrano, and cream.

5. Divide mixture evenly between the corn husks.

6. Roll and tie tamales.

7. Steam for 8 minutes.

8. Let cool slightly and serve with Smoked Tomato and Jalapeno Sauce or Green

Foreword by Mark Miller:

This recipe is a great way to use up the fattier parts of salmon or pieces that are not thick enough to grill. The salmon can be combined as chunks or a pureed mixture. This tamale contains no masa, but the husk imparts a sutle flavor during the steaming process that I find very attractive.

Source:
Recipes in Coyote Cafe by Mark Miller

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