Entree: Mexico – Sinaloa & Pacific Coast – Langosta Puerto Nuevo (Puerto Nuevo–style whole fried coastal lobster served with simple sides)

Serving Size: 2

Approximate Time

Prep 35 min

Cook 20 min

Total 55 min

Ingredients

- 2 whole spiny lobsters, approx. 1 lb (454 g) each, cleaned and split lengthwise
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 tsp (3 g) smoked paprika
- 2 large eggs, beaten
- 1/4 cup (60 ml) milk
- Vegetable oil for deep frying, enough for a 3–4 in (7–10 cm) deep oil bath (about 4–6 cups / 950–1400 ml)
- 2 limes, cut into wedges
- 6 small flour tortillas
- For simple rice: 1 cup (190 g) long-grain white rice, rinsed
- 1 3/4 cups (420 ml) water
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp (3 g) salt
- For refried beans: 15 oz (425 g) canned pinto beans, drained with liquid reserved
- 1 tbsp (15 ml) lard or vegetable oil
- 1/4 cup (40 g) finely chopped onion
- Salt to taste

Instructions

1. Prepare rice: heat 1 tbsp (15 ml) oil in a saucepan, add rice and toast 1–2 minutes, add 1 3/4 cups (420 ml) water and 1/2 tsp (3 g) salt, bring to a boil, cover and simmer on low until water is absorbed, about 15–18 minutes; fluff and keep warm.
2. Prepare beans: heat 1 tbsp (15 ml) lard or oil in a skillet, sauté onion until translucent, add drained pinto beans and 1/4 cup (60 ml) reserved bean liquid, mash with a potato masher or back of a spoon to desired consistency, simmer 5 minutes and season with salt; keep warm.
3. Rinse and pat the lobsters dry. Using a sharp chef’s knife or kitchen shears, split each lobster lengthwise through the back, leaving the tail fan intact; remove and discard any dark digestive tract. Season lobster meat with a pinch of salt.
4. Set up dredging station: in one shallow bowl combine flour, 1 tsp (5 g) salt, pepper, and smoked paprika. In another bowl whisk eggs with 1/4 cup (60 ml) milk. Dip each lobster, meat-side first, into the egg mixture, then dredge generously in seasoned flour, pressing to adhere.
5. Heat oil in a deep heavy pot or deep-fryer to 350°F (175°C). Carefully lower lobsters, shell-side down, into hot oil in batches if necessary. Fry until shell is crisp and meat is cooked through and golden, about 5–7 minutes depending on size. Turn once if needed for even browning.
6. Remove lobsters to a wire rack or paper towel–lined tray to drain and sprinkle with a little salt and fresh lime juice.
7. Warm the flour tortillas in a dry skillet or wrapped in foil in a low oven. Plate each lobster with a portion of rice, a scoop of refried beans, warm tortillas, and lime wedges. Serve immediately so the lobster remains hot and crisp.