Puerto Nuevo Baja Style Fried Lobster
- š¦ 2 live spiny lobsters, local from Catalina Offshore Products
- š§ 11 quarts water
- šŗ 12 oz bottle Negra Modelo beer
- š 1/4 cup menudo seasoning blend of Mexican oregano, red chili flake, dried garlic, and salt
- š§ Ice water for ice bath
- š¾ 1 cup all-purpose flour
- š 1.5 tablespoons adobo seasoning
- š Pork lard, copious amounts for deep-frying in a 22-inch wok
- š Mexican rice
- š« Refried beans
- š§ Cotija cheese for topping beans
- š Lime wedges
- š® Flour tortillas
- š„ Fresh guacamole
- š Pico de Gallo
Experience the authentic taste of Mexico's Baja region with this Puerto Nuevo Baja Style Fried Lobster. Known for its rich flavors and vibrant culinary tradition, this dish offers succulent spiny lobsters that are briefly boiled with a hint of Negra Modelo beer and menudo seasoning before being lightly coated and deep-fried in pork lard to perfection.
Experience the authentic taste of Mexico's Baja region with this Puerto Nuevo Baja Style Fried Lobster. Known for its rich flavors and vibrant culinary tradition, this dish offers succulent spiny lobsters that are briefly boiled with a hint of Negra Modelo beer and menudo seasoning before being lightly coated and deep-fried in pork lard to perfection. Paired with classic Mexican sides, this recipe brings the festive spirit of Baja directly to your table.
Ingredients
š¦ 2 live spiny lobsters, local from Catalina Offshore Products
š§ 11 quarts water
šŗ 12 oz bottle Negra Modelo beer
š 1/4 cup menudo seasoning blend of Mexican oregano, red chili flake, dried garlic, and salt
š§ Ice water for ice bath
š¾ 1 cup all-purpose flour
š 1.5 tablespoons adobo seasoning
š Pork lard, copious amounts for deep-frying in a 22-inch wok
š Mexican rice
š« Refried beans
š§ Cotija cheese for topping beans
š Lime wedges
š® Flour tortillas
š„ Fresh guacamole
š
Pico de Gallo
Instructions
1- Prepare Boiling Liquid:
- Fill a large, 22-quart stock pot halfway with water.
- Add one 12 oz bottle of Negra Modelo beer and 1/4 cup of menudo seasoning.
- Bring the mixture to a vigorous boil.
2- Boil Lobsters:
- Carefully place the live spiny lobsters into the boiling water.
- Boil for exactly 3 minutes.
3- Ice Bath:
- Immediately transfer the lobsters to a prepared ice bath to halt the cooking process.
4- Prepare Lobsters for Frying:
- Once cooled, split each lobster in half lengthwise using a cleaver or butcher knife.
- Clean out the intestinal tract.
5- Season Lobsters:
- In a small bowl, mix 1 cup of all-purpose flour with 1.5 tablespoons of adobo seasoning.
- Lightly dust the cut surfaces of the lobster meat with this mixture.
6- Heat Pork Lard:
- Place a 22-inch wok on an outdoor grill such as a Weber.
- Fill the wok with enough pork lard to deep-fry and heat to around 350Ā°F.
7- Deep-Fry Lobsters:
- Carefully lower the seasoned lobster halves into the hot lard, meat side down.
- Fry for approximately 8 minutes, turning as needed for even cooking and a golden brown finish.
8- Drain Excess Oil:
- Remove lobsters from the oil and place them meat-side down on paper towels to drain.
9- Plate and Serve:
- Arrange fried lobsters on a serving plate.
- Accompany with Mexican rice, refried beans topped with Cotija cheese, and lime wedges.
- Serve with warm flour tortillas, fresh guacamole, and pico de gallo.
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes
Servings: 2
Equipment: Large stock pot, outdoor grill Weber, cleaver/butcher knife, 22-inch wok
Cooking Tips
- Ensure the oil is properly heated to achieve the best frying results.
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