Serving Information
(8-10)
INGREDIENTS:
7-8 lbs. Fresh Maine lobster tails
1 liter Pulque or Beer
250 g Chickpeas, soaked
1 kg Carrots, small dice
6 Laurel leaves
10 Garlic cloves
10 Green tomatoes, skin-on, quartered
2 Tbsp Salt
1 Tsp Freshly ground black pepper
2 Onions, quartered
6 Green chiles (optional)
8 Avocado leaves
4 Maguey leaves, grilled
Molcajete sauce, as needed
Corn tortillas, as needed
DIRECTIONS:
1. Place pulque, chickpeas, carrots, laurel leaves, garlic, tomatoes, salt, pepper, onions, chilies and 4 avocado leaves at bottom of Maine lobster steamer.
2. Place steamer grate at top of pot and line with maguey leaves. Place Maine lobster over maguey leaves and alternate tails with remaining avocado leaves, finally covering remaining maguey leaves. Seal edges of lid of steamer with tortilla dough or a mixture of flour and water to form a paste similar to softened breadcrumbs.
3. Cook directly over fire for about 1 hour. (You can also cook Maine lobster on stovetop, keeping water temperature at 435 degree F for about 40 minutes.)
4. Place a bed of vegetables on center of a serving plate and top with Maine lobster tail. Spoon a little of the juice from vegetables over top and serve with molcajete sauce and corn tortillas.
Notes:
Pulque is a fermented byproduct of tequila production. It is absolutely necessary to cover vegetables with pulque, beer or water as this is what will give you a very concentrated consommé.
Recipe courtesy of Plate/Plateonline.com
