Langosta Estilo Puerto Nuevo

Ingredients

• 4 live or fresh spiny lobsters, about 600 g each
• 250 g pork lard
• 2 tsp fine salt
• 1 tsp freshly ground black pepper
• 3 limes, cut into wedges
• 600 g refried pinto beans, hot
• 600 g Mexican red rice, hot
• 12 flour tortillas
• 200 g raw tomato and serrano salsa
• 60 g butter, melted

Before you cook

• Bring a very large pot of water to a rolling boil.
• Lower the lobsters into the boiling water for 90 seconds, just until the shells turn red, then lift them out.
• Split each lobster in half lengthways through the head and tail with a heavy knife.
• Pull out and discard the grit sac behind the eyes.
• Season the cut faces of the lobster with the salt and pepper.

Steps

1. Melt the lard in a wide heavy frying pan over medium-high heat until it shimmers.
2. Lay two lobster halves cut side down in the hot lard.
3. Fry them for 4 minutes, until the flesh is golden at the edges and no longer translucent.
4. Turn the halves shell side down and fry them for 5 minutes more, spooning hot lard over the tails.
5. Lift the lobster onto a rack set over a tray to drain.
6. Fry the remaining lobster halves in the same way.
7. Warm the flour tortillas on a dry comal for 20 seconds a side.
8. Spoon the refried beans and red rice onto four warm plates.
9. Set two lobster halves on each plate.
10. Brush the lobster meat with melted butter.
11. Serve with lime wedges, salsa and the warm tortillas.