Entree: Mexico – Baja Peninsula Mexico – Langosta Puerto Nuevo (Puerto Nuevo Lobster)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 20 min

Total 1 hr

Ingredients

- 4 small whole lobsters, split lengthwise, about 1 lb (450 g) each (approx. 4 lb / 1.8 kg total)
- 2 1/2 cups (300 g) all-purpose flour, divided
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) garlic powder
- 2 large eggs, beaten
- 1/2 cup (120 ml) whole milk
- 6 cups (1.4 L) vegetable oil, for frying (or enough for 2–3 in / 5–7 cm depth)
- 8 tbsp (113 g) unsalted butter
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) fresh lime juice (about 1–2 limes)
- 2 tbsp (8 g) chopped fresh cilantro (for garlic butter and garnish)
- 2 cups (370 g) long-grain white rice, rinsed
- 3 1/2 cups (830 ml) low-sodium chicken broth
- 1/2 cup (120 ml) tomato sauce
- 1/2 medium onion, finely chopped (about 75 g), divided
- 3 cloves garlic, minced (about 9 g), divided
- 1 tbsp (15 ml) vegetable oil (for rice)
- 1 tsp (5 g) kosher salt (for rice)
- 2 cups (480 g) cooked pinto beans (or 2 × 15-oz / 425 g cans, drained)
- 2 tbsp (30 ml) vegetable oil or lard (for beans)
- 1/4 medium onion, finely chopped (about 40 g)
- 1 clove garlic, minced (about 3 g)
- 2 medium tomatoes, seeded and diced (about 300 g)
- 1/4 cup (40 g) white onion, finely chopped (for pico)
- 1 jalapeño, seeded and minced
- 1/4 cup (8 g) chopped cilantro (for pico)
- 1 tbsp (15 ml) lime juice (for pico)
- Salt to taste (for pico and beans)
- 8–12 flour tortillas, 6-inch (8–12 pieces)
- Lime wedges, for serving

Instructions

Short Description:
Classic Baja-style whole lobster, split and deep-fried until crisp, served Puerto Nuevo–style with Mexican rice, refried beans, warm flour tortillas, garlic-butter sauce, pico de gallo, and lime wedges.

Regional Notes:
This Baja Peninsula (Puerto Nuevo) version uses small whole lobsters split and fried rather than grilled or steamed, and is traditionally plated with rice, beans, and flour tortillas. The simple garlic-butter dipping sauce and fresh pico de gallo are typical accompaniments in Baja California Sur.

1. Prep lobsters: Rinse lobsters and pat dry. Using kitchen shears or a sharp knife, split each lobster lengthwise from head to tail and remove any undesirable bits (optionally remove tomalley). Season flesh lightly with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper; set aside.
2. Make dredge and wash: In a shallow bowl combine 2 cups (240 g) of the flour, paprika, garlic powder, and remaining 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. In another bowl whisk eggs and milk together. Reserve 1/2 cup (60 g) flour for a final dusting.
3. Dredge lobsters: Coat each split lobster first in the seasoned flour, then dip into the egg-milk wash, and then press into the reserved 1/2 cup (60 g) flour so each half has an even light coating. Shake off excess.
4. Heat oil: In a large deep skillet or Dutch oven, add oil to 2–3 inches (5–7 cm) depth and heat to 350°F (175°C). Use a thermometer for accuracy.
5. Fry lobsters: Fry lobsters in batches (do not overcrowd) shell-side down for 4–6 minutes until the coating is golden and lobster meat is opaque and cooked through (internal temp ~145°F / 63°C). Adjust time for size. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while finishing other batches.
6. Make garlic-butter sauce: In a small saucepan melt butter over low heat. Add minced garlic and cook 30–60 seconds until fragrant (do not brown). Remove from heat; stir in lime juice and 2 tbsp (8 g) chopped cilantro. Keep warm.
7. Cook Mexican rice: In a medium saucepan heat 1 tbsp (15 ml) oil over medium heat. Add 1/4 of the chopped onion and 1 clove minced garlic; sauté 2 minutes. Add rinsed rice and toast 2–3 minutes, stirring until opaque. Stir in tomato sauce, chicken broth, and 1 tsp (5 g) salt. Bring to a boil, reduce to low, cover and simmer 18–20 minutes until liquid is absorbed. Fluff with fork and keep covered.
8. Prepare refried-style beans: In a small skillet heat 2 tbsp (30 ml) oil or lard over medium heat. Add remaining chopped onion and 1 clove garlic; sauté until soft. Add cooked or canned beans and mash with a spoon or potato masher to desired texture; cook 4–6 minutes until heated through, thinning with a little water or broth if too thick. Season with salt to taste. Keep warm.
9. Make pico de gallo: Combine diced tomatoes, 1/4 cup (40 g) onion, jalapeño, 1/4 cup (8 g) cilantro and 1 tbsp (15 ml) lime juice in a bowl. Season with salt to taste and refrigerate briefly until serving.
10. Warm tortillas: Heat tortillas on a hot dry skillet (comal) or directly over a low flame until pliable and lightly charred, stacking them wrapped in a clean towel to keep warm.
11. Plate: For each serving, place a fried lobster half (or two halves per person depending on size) on the plate with a scoop of Mexican rice and a portion of refried beans. Add 2–3 warm flour tortillas, a spoonful of pico de gallo, a small bowl or drizzle of garlic-butter sauce, and lime wedges.
12. Serve immediately while lobster is hot and crisp. Provide extra lime wedges and tortillas at the table.