Page 11 - San Diego Woman Anna Adams

Puerto Nuevo-Style Lobster
Recipe courtesy of Marisel Salazar, on
behalf of the Maine Lobster Marketing
Collaborative

Seafood seasoning, to taste
1 bottle Mexican beer
2 Maine Lobsters (about 3 pounds) black pepper, to taste
2/3 cup lard, vegetable shortening or olive oil
1/4 cup unsalted butter flour or corn tortillas
2 cups red rice
1 cup refried black or pinto beans
1 cup pico de gallo
1 cup salsa verde
6 lemon wedges

Bring large pot of water to boil. Season with seafood season-
ing, to taste, and a few splashes of Mexican beer. Boil lobsters
3 minutes.
Remove and split lobsters in half down middle. Thoroughly
rinse shell and lobster meat, discarding green intestines and
black vein running down center of tail.
Lightly season lobster halves with seafood seasoning and
black pepper, to taste.
In deep-frying pan, heat lard. Fry each lobster half 5 minutes
on each side. Set aside to drain on paper towel-lined plate.
To serve, scoop lobster meat onto tortilla with rice, beans,
pico de gallo, salsa verde and squeeze of lemon.

11