Have a "Hot" Holiday!

Stir in shrimp and basil and simmer, stirring gently, until shrimp are done, about 5 minutes. Stir in lemon juice, salt and pepper to taste and red pepper flakes and simmer 1 minute. Stir in cooked linguine and toss gently but well. Serve hot. Makes 2 servings.

LOBSTER NEWBERG TAMALES
from 'Tamales' by Miller, Pyles & Sedlar
serves 6

Masa-

• 1.75 cups masa harina
• 1.25 cups hot water
• 10 T chilled shortening
• 1.5 t salt
• 1 t baking powder
• .25 cups chilled chicken stock
• 1 cup fresh corn kernels, blanched for 3 minutes
• 3 T chopped fresh sage

Mix the masa and water on medium for 5 minutes. Refrigerate 1 hour. Continue mixing adding shortening 2 T at a time. Mix for 5 minutes until the dough is tight. Add remaining ingredients and mix until thoroughly combined. Do not over mix.

Lobster-

• 6- 1.25 lb lobsters
• 3 T unsalted butter
• 1 cup cognac (I used brandy)
• 3 cups heavy cream
• 1 t sweet paprika
• cilantro for garnish

Divide masa into 6 parts and mold into rectangular shapes. Cut 6 squares of plastic wrap and lighty brush with olive oil. Put masa on wrap and fold sides in making an envelope packages. Steam for 15 minutes. Let rest 5 minutes.

Kill the lobsters, remove tails, crack claws so that meat is in one piece. Cut out tail cartilage and dice tail meat. Sautee lobster in butter for 3 minutes. Turn heat to high, add cognac and flambe until alcohol is gone. Add cream and paprika. Remove lobster with slotted spoon. Turn heat to medium and reduce sauce by 1/2. Return lobster to sauce. Remove tamales from wrap and press into lobster tails. Place on a plate and spoon Newburg around each tamale, not on top of. Garnish with cilantro.

Party menus from Casa Fiesta

Christmas Links from The Kitchen Link

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