PUERTO NUEVO LOBSTER TACOS 6 servings

INGREDIENTS

FOR THE LOBSTERS

4

lobsters, opened lengthwise in half, innards removed. Rinse lobsters under running water.
2


tablespoons melted butter combined with 1 tablespoon olive oil, 1 clove garlic, peeled and crushed
salt to taste
ground black pepper to taste

TO SERVE

2 cups cooked Mexican-style red or white rice
2

cups cooked pinto beans with a little of the cooking liquid, puréed
1 cup guacamole or pico de gallo
½ cup warm melted butter
wheat flour tortillas, as needed
salsa of your choice

PROCEDURE

Spread the butter mixture generously over the lobster meat.
Heat a skillet over medium heat. Place the lobster meat side down, flip after 8 to 10 minutes, cover and keep cooking for 2 to 3 more minutes. Add salt and pepper. Carefully loosen the meat from the shell, but leave it inside for serving.
Serve immediately with rice, beans, salsa of choice. Accompany with more melted butter and warm flour tortillas.

GLOSS

Puerto Nuevo is a town located 55 miles from Ensenada in Baja California. The red lobsters that live along its shores are among of the most succulent, with 55% of the meat in the tail and 45% in the head. Fifty years ago, Puerto Nuevo was just a small fishing town whose fisherman came ashore with boatloads of live lobsters. Later came the custom of inviting visitors to taste the way the locals prepared the dish: with beans, rice and accompanied by wheat flour tortillas. From there Puerto Nuevo lobster tacos were born, a recipe now famous the world over.

Products

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Lobster