3/12/2010 - DP Hoopin - Kayak Fishing Adventures on Big Water’s Edge

deepdvr · 03-13-2010, 06:26 PM

Those are some nice ones, especially for DP. I'd still be in the game this season, but almost all my gear was recently donated to king triton. I'll be back in October...a little wiser hopefully.

Here is a bullet-proof way to do the lobsters baja style.

How to Make Lobster, Puerto Nuevo Style

74
rate or flag this pageBy Susanna Islas

Puerto Nuevo Lobster served with rice, beans, tortilla and lime.

What is Puerto Nuevo?

Puerto Nuevo is a seaside village in Baja California, Mexico. It was made famous some 50 years ago for its succulent Pacific spiney lobster, which is renowned throughout Southern California. Back in the old days, local fisherman would cruise up and down the shoreline in their pangas (fishing boats) and dive right off the rocks in search of the best lobsters.
The traditional Puerto Nuevo Lobster is deep fried in lard. They are pan-fried in the lard so the meat of the lobster stays tender and succulent. A good 'ol Mexican beer or some ice cold coca-cola is a must with this dish. Of course don't forget the beans, spanish rice, limes, salsas, and flour and/or corn tortillas.
You can always throw the lobsters on the grill or under the broiler, if you don't want to pan-fry them. You can also boil them with a little water mixed with a little beer, Mexican, preferably.

Ingredients

Servings: Makes 6 servings.

6 large Mexican lobsters
2 cups lard or solid vegetable shortening
Old bay seasoning
Pepper
2 cups frijoles (beans)
2 cups spanish rice
Dozen or two of flour and/or corn tortillas
2 cups Salsa Fresca
2 cups Salsa Verde

Preparation

Bring a pot of water mixed with a little Mexican beer, to a boil. Throw in a bit of old bay seasoning.
Put the lobsters in for about 3 minutes. They won't be thoroughly cooked.
Heat lard or vegetable shortening, in a heavy deep skillet.
Split the lobsters in half length wise and remove the green tamale inside.
Season the lobster halves with old bay seasoning and pepper.
Pan-fry each lobster halve for about 5 minutes on each side, until meat is tender and crisp.
Drain on paper towels.
You can serve them right away or place them in a warm oven until ready to serve

Serve up your Puerto Nuevo Lobsters with frijoles, rice, tortillas, lime and salsas. You can eat the lobster either in a burrito or taco or just by them selves. Use the tortillas to scoop and mop up your beans, rice, excess pan juices and salsas - the Mexican way!
Enjoy!!

03-13-2010, 06:26 PM	#2
deepdvr Senior Member Join Date: Aug 2009 Location: Carlsbad Posts: 591	Big bugs! Those are some nice ones, especially for DP. I'd still be in the game this season, but almost all my gear was recently donated to king triton. I'll be back in October...a little wiser hopefully. Here is a bullet-proof way to do the lobsters baja style. How to Make Lobster, Puerto Nuevo Style 74 rate or flag this pageBy Susanna Islas Puerto Nuevo Lobster served with rice, beans, tortilla and lime. What is Puerto Nuevo? Puerto Nuevo is a seaside village in Baja California, Mexico. It was made famous some 50 years ago for its succulent Pacific spiney lobster, which is renowned throughout Southern California. Back in the old days, local fisherman would cruise up and down the shoreline in their pangas (fishing boats) and dive right off the rocks in search of the best lobsters. The traditional Puerto Nuevo Lobster is deep fried in lard. They are pan-fried in the lard so the meat of the lobster stays tender and succulent. A good 'ol Mexican beer or some ice cold coca-cola is a must with this dish. Of course don't forget the beans, spanish rice, limes, salsas, and flour and/or corn tortillas. You can always throw the lobsters on the grill or under the broiler, if you don't want to pan-fry them. You can also boil them with a little water mixed with a little beer, Mexican, preferably. Ingredients Servings: Makes 6 servings. 6 large Mexican lobsters 2 cups lard or solid vegetable shortening Old bay seasoning Pepper 2 cups frijoles (beans) 2 cups spanish rice Dozen or two of flour and/or corn tortillas 2 cups Salsa Fresca 2 cups Salsa Verde Preparation Bring a pot of water mixed with a little Mexican beer, to a boil. Throw in a bit of old bay seasoning. Put the lobsters in for about 3 minutes. They won't be thoroughly cooked. Heat lard or vegetable shortening, in a heavy deep skillet. Split the lobsters in half length wise and remove the green tamale inside. Season the lobster halves with old bay seasoning and pepper. Pan-fry each lobster halve for about 5 minutes on each side, until meat is tender and crisp. Drain on paper towels. You can serve them right away or place them in a warm oven until ready to serve Serve up your Puerto Nuevo Lobsters with frijoles, rice, tortillas, lime and salsas. You can eat the lobster either in a burrito or taco or just by them selves. Use the tortillas to scoop and mop up your beans, rice, excess pan juices and salsas - the Mexican way! Enjoy!!