Langoustines are clawless lobsters that are captured off the Pacific coast of Puerto Nuevo (“new port”). What makes them so special is not only how good they are, but how they got to the table in the first place. The men of the town are lobsterman and every afternoon they would return home with their daily catch. At the same time, the women would be preparing vats of rice, melted butter, and beans in their kitchens. They would open their homes so people could dine on the broiled fresh lobsters accompanied by warm white tacos. Some local wine, rice, and beans round out this fantastic feast.
Puerto Nuevo Broiled Lobster
- Large pot
- Baking pan
- 4 live lobsters, 1¼ lb. each
- 1 cup Butter, melted
- 8 Flour tortillas
- 1 medium Lime, cut into 4 wedges
- Boil Lobsters – Bring a large pot of water to a boil. Set a large bowl of ice and water into the sink. Place 2 lobsters into boiling water for 3 minutes. Transfer to the ice water and repeat with remaining lobsters.
- Prepare Lobsters – Using a heavy cleaver or large knife, split lobsters in half lengthwise along its underside. Remove any claws and insides. Rinse. Crack claws open and remove any meat . Put claw meat inside the body cavity.
- Broil Lobsters – Preheat broiler. Arrange lobster tales shell-side down on a baking sheet. Brush meat with melted butter and broil until meat becomes translucent, about 4 minutes.
- Serve – Pile lobsters on a platter and serve with individual bowls of melted butter. Serve along with warmed tortillas, beans, and Arroz a la Mexicana (Mexican rice).