Puerto Nuevo Lobster Taco Taco De Langosta De Puerto Nuevo
Updated: Jan 23, 2019
In the fishing village of Puerto Nuevo in the Baja region of Mexico, they serve the most amazing pan fried lobster tacos. Inspired by the amazing tacos in that small fishing village, I’ve created a decadent version using Maine Lobster, my favorite tequila and rich duck fat in place of the typical pork lard.
Note: If you don’t have access to duck fat, use butter or even bacon drippings. I drank a classic margarita while I tasted my first lobster taco in Mexico and this dish pairs equally as well with my traditional margarita.
Lobster should be purchased live and kept live until you are ready to cook them.
Yield: 6 Servings
2- 1 – 1.5 / 453g-680g Pound Lobsters
2 Cans Dark Mexican Beer
2 Tbs / 30ml Duck Fat Or Quality Lard
2 Tsp / 5g Chipotle Powder
1 Tsp/ 5g Salt
¼ Cup / 60ml Herradura Premium Silver Tequila
2 Tbs / 5g Cilantro Leaves, Chopped
1 Each / 213g Avocado, Sliced
1 Cup / 226g Salsa Mexicana
1 Each / 10g Lime, Cut Into Wedges
Fresh Corn Tortillas Or Quality Store Bought
Fill a large stockpot half full of water. Stir in 4 Tablespoons / 61g of salt and 2 cans of dark Mexican beer and bring to a boil over medium-high heat. When the water has come to a rolling boil, plunge the lobsters into the pot head first. Cover with a tight fitting lid and bring back to a boil.
Reduce the heat to medium low and simmer the lobsters for 6 minutes until just cooked. Lift the lobsters out of the water with tongs and place in a colander to drain and cool slightly.
Place each lobster, belly side up, on a cutting board with the tail facing toward you. Beginning at the point where the tail meets the body, cut the tail in half lengthwise. Rotate the lobster so that the head is closest to you and repeat the process cutting through the body and head. With a knife, remove the claws from the body. Using the back side of the knife, tap the claws until the shells crack.
Separate the halves and gently rinse under cold water and remove the black digestive tract from the tail and head sack from the head. Repeat the process with the remaining lobsters. Set aside.
Heat the duck fat or lard in a large sauté pan over medium high heat until hot. Place the lobster halves in the pan shell side down along with the claws. Sprinkle each lobster half with 1/2 teaspoon of chipotle powder, ¼ tsp / 1.3g salt and cook for 3 minutes. Turn the lobster over and cook the other side for an additional 2 minutes. Remove the pan from the heat add the tequila to the pan. Be careful as the pan will ignite. Cook until the flames die down.
Remove the lobster pieces from the pan and place on a serving platter. Spoon the tequila sauce on top of the lobster meat. Sprinkle with chopped cilantro and a squeeze of lime. Serve with warm tortillas to make your own taco, avocado slices and salsa Mexicana.