INGREDIENTS

INSTRUCTIONS

~ Cut each lobster (about 1-1/2 pounds each) in half lengthwise and
clean/devein. - Sprinkle with plenty of garlic salt and pepper on the meat.
~ IF FRYING - Heat lard in frying pan. When hot, add 2 lobster halves at a
time. - IF STEAMING - Bring water to boil in large spathetti pot. Place in
large strainer inside and add lobster. Cover pan and cook 4 to 5 minutes or
until meat is white and fork penetrates it easily.
Chef: "Apply garlic salt and pepper generously on the lobster after
you slice it in half and fry the lobster in lard for a couple of minutes.
That's it. That's my big secret."
Actually, Iraola, like most of the chefs and cooks in Puerto Nuevo,
depends heavily on lard (not oil)... uses it for everything, even the rice.
However, those who will not or cannot venture into this artery-clogging
cuisine, can try *langosta al vapor* or steamed lobster, with what they
call here the honeymooner's salad, "lettuce alone," with a little Italian
dressing on the side.
Posted to MC-Recipe Digest V1 #201
Date: Thu, 15 Aug 1996 10:20:59 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : La Casa de la Langosta
Puerto Nuevo, Mexico (Baja)
Riverside Press-Enterprise Interview 15 Aug 96
Each lobster plate comes with bowls full of tasty beans and
Mexican rice, flour tortillas, macho-daring red salsa (recipe not
provided) and a tamer pico de gallo relish.

A Message from our Provider:

“God is a know-all”