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📍 Puerto Nuevo

Puerto Nuevo-style lobster

· Lunch

Lobster split and fried in lard, served with flour tortillas, beans, rice, and butter with lime.

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Puerto Nuevo-style lobster: Lobster split and fried in lard, served with flour tortillas, beans, rice, and butter with lime.
Photo: permanently scatterbrained · CC BY 2.0 · via FlickrPhoto resized, converted to WebP and cropped for display.
⏱ 30 min🍽 2 servings📊 Intermediate🏷 Commonly associated
Preparation
15 min
Cooking
15 min
Waiting and resting
0 min

History

Puerto Nuevo, the 'lobster town' in the municipality of Playas de Rosarito, popularized this dish in the 1950s. The fishermen's wives opened their homes to cook the freshly caught lobster in lard and serve it with handmade flour tortillas; today more than twenty restaurants keep the tradition alive.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Split the lobsters lengthwise and season them with salt and pepper.

  2. 2

    Heat plenty of lard in a large skillet.

  3. 3

    Fry the lobster halves flesh side down until they change color and stay juicy.

  4. 4

    Melt the butter with lime juice for the mojo sauce.

  5. 5

    Serve the lobster with the lime butter for dipping.

  6. 6

    Serve with hot flour tortillas, beans, and rice.

Cooking tips

  • Lobster flesh must be firm and opaque throughout; shell color alone does not establish doneness.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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