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Lobster Puerto Nuevo

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      Title: LOBSTER PUERTO NUEVO
 Categories: Shellfish, Mexican
      Yield: 2 Servings
 
      2 sm Lobsters
           Garlic salt
           Pepper
    1/2 lb Lard -- for frying
      2 qt Boiling water -- for
           Steaming
 
  ~ 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 notor 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.
  
  Recipe By     : Joel Iraola, chef, La Casa de la Langosta
 
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