Entree: Mexico – Baja California – Langosta Puerto Nuevo (Puerto Nuevo-style lobster)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole lobsters, approx. 1 1/4 lb (560 g) each, split lengthwise
- 1 cup (120 g) all-purpose flour, for dredging
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (120 ml) vegetable oil (or enough for shallow frying)
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 2 lemons, juiced (about 1/4 cup (60 ml))
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 2 cups (370 g) cooked white rice, warm, for serving
- 1 1/2 cups (375 g) refried beans, warm, for serving
- Warm corn tortillas for serving
- Lime wedges for serving
- Salt to taste

Show original ingredient measurements

- 2 whole lobsters, approx. 1 1/4 lb (560 g) each, split lengthwise
- 1 cup (120 g) all-purpose flour, for dredging
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (120 ml) vegetable oil (or enough for shallow frying)
- 3 cloves garlic, minced (about 9 g)
- 2 lemons, juiced (about 1/4 cup / 60 ml)
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 2 cups (370 g) cooked white rice, warm, for serving
- 1 1/2 cups (375 g) refried beans, warm, for serving
- Warm corn tortillas for serving
- Lime wedges for serving
- Salt to taste

Instructions

1. Prepare lobsters: if live, humanely dispatch and split each lobster lengthwise through the back; rinse, pat very dry, and season lightly with 1/2 tsp (2.5 g) salt and the pepper. Allow to rest while heating the pan.
2. Heat a large heavy skillet (cast-iron preferred) over medium-high heat and add the vegetable oil and butter; bring to shimmering but not smoking.
3. Dredge each lobster half, cut side lightly in the flour, shaking off excess. Place lobsters cut-side down in the hot butter-oil mixture and fry until the shell turns bright red and the meat is opaque and cooked through, about 4–6 minutes depending on size; turn once if the pan is deep enough to touch the shell, otherwise sear cut-side down only.
4. While lobsters fry, make the garlic-lemon butter: in a small saucepan melt 2 tbsp (30 g) butter over low heat, add minced garlic and gently cook until fragrant (about 30–45 seconds), then stir in lemon juice and chopped parsley; remove from heat.
5. Remove lobsters to a platter, baste generously with the garlic-lemon butter, and sprinkle with a little extra salt to taste. Let rest 1–2 minutes.
6. Serve each lobster with warm tortillas, a portion of cooked rice and refried beans, lime wedges, and extra garlic butter on the side for dipping.