Lobster Tamale Pie

- Chef Stephan Pyles Flora Street Café  shared his upscale take on 'Lobster Tamale Pie' ahead of National Tamale Day.

Lobster Tamale Pie

Makes about  10 “pies”

For the Lobster:

1 pound lobster, steamed, shelled and chopped

1 tablespoon butter  

2 ounces paddlefish caviar, optional

For the Corn custard:

9 ears fresh corn, husked and kernels removed             

4 cloves garlic, chopped

2 shallots, peeled and chopped


1 quart heavy cream

16 egg yolks

salt to taste

 For the Tamale Filling:

1 cup cream

½  cup prepared masa (masa for tortillas) 

2  teaspoonsancho chile powder

1 teaspoon salt

 To prepare the corn custard, place the corn kernels in a juicer and juice. You should have about 1 quart. Place the corn liquid and the garlic and shallots in a pan over high heat and reduce by half to ½ quart. Strain through fine-meshed strainer.

Place the cream in a tall saucepan and reduce down to 3 1/3 cups.

When both reductions are cool, combine thoroughly and beat in the egg yolks. Strain again into a clean mixing bowl. Season with salt.

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