the Puerto Nuevo style is commonly credited to a fisherman's wife (often named as Rosa Maria Plascencia, c. 1954) who fried split lobsters in lard to feed the village's lobstermen; now 30+ restaurants share the same recipe.
Smoky-charred sweet lobster meat in soft wheat tortilla; beans and rice form the rest of the bite.
Frying lobster halves in lard (rather than boiling) cooks the meat fast so it stays tender and juicy while the shell browns and lard fat flavors the flesh.
Variations
Sauce version (langosta al horno) is baked under butter-garlic sauce. With melted cheese (estilo Rosarito) is the modern fast-food version.
On the Palate
Where Lobster Puerto Nuevo sits in the Mexican flavor cloud
Ingredients
Serves 4How it's made
4 steps · 30 min active + 5 min waiting
- 110 min
Split 4 live Pacific lobsters in half lengthwise; clean and brush with lard.
Watch outBrush the cut faces well with lard before they hit the fire — the fat is what keeps the fast-cooking meat juicy and carries flavor into the flesh.
- 213 min
Grill cut-side down over wood fire 8 min; flip; grill 5 min more.
Watch outGrill cut-side down first to sear the meat, then flip once — pull it as soon as the flesh turns opaque; over the fire too long and it goes rubbery.
- 310 min
Warm flour tortillas; cook beans (boiled pinto with bacon); cook rice.
- 42 min
Serve halved lobster in tortilla with beans, rice, lime, and chili salsa.
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