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How to Make Lobster, Puerto Nuevo Style

Updated on November 5, 2008
Puerto Nuevo Lobster served with rice, beans, tortilla and lime.
Puerto Nuevo Lobster served with rice, beans, tortilla and lime.

What is Puerto Nuevo?

Puerto Nuevo is a seaside village in Baja California, Mexico. It was made famous some 50 years ago for its succulent Pacific spiney lobster, which is renowned throughout Southern California. Back in the old days, local fisherman would cruise up and down the shoreline in their pangas (fishing boats) and dive right off the rocks in search of the best lobsters.

The traditional Puerto Nuevo Lobster is deep fried in lard. They are pan-fried in the lard so the meat of the lobster stays tender and succulent. A good 'ol Mexican beer or some ice cold coca-cola is a must with this dish. Of course don't forget the beans, spanish rice, limes, salsas, and flour and/or corn tortillas.

You can always throw the lobsters on the grill or under the broiler, if you don't want to pan-fry them. You can also boil them with a little water mixed with a little beer, Mexican, preferably.


Servings: Makes 6 servings.

  • 6 large Mexican lobsters
  • 2 cups lard or solid vegetable shortening
  • Old bay seasoning
  • Pepper
  • 2 cups frijoles (beans)
  • 2 cups spanish rice
  • Dozen or two of flour and/or corn tortillas
  • 2 cups Salsa Fresca
  • 2 cups Salsa Verde


  1. Bring a pot of water mixed with a little Mexican beer, to a boil. Throw in a bit of old bay seasoning.
  2. Put the lobsters in for about 3 minutes. They won't be thoroughly cooked.
  3. Heat lard or vegetable shortening, in a heavy deep skillet.
  4. Split the lobsters in half lengthwise and remove the green tamale inside.
  5. Season the lobster halves with old bay seasoning and pepper.
  6. Pan-fry each lobster halve for about 5 minutes on each side, until meat is tender and crisp.
  7. Drain on paper towels.
  8. You can serve them right away or place them in a warm oven until ready to serve

Serve up your Puerto Nuevo Lobsters with frijoles, rice, tortillas, lime and salsas. You can eat the lobster either in a burrito or taco or just by themselves. Use the tortillas to scoop and mop up your beans, rice, excess pan juices and salsas - the Mexican way!



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      Johnk988 3 years ago

      you use disallowed a designer to make the style? Superb vocation! defeecdbbebg

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      Channy 4 years ago

      Making this dish tonight! This takes me back to the wonderful smell of the lobster houses in Puerto Nuevo!

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      Donald 5 years ago

      OMG My boyfriend is going to love this. Making a dish for him to take home to his family.

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      Ken 6 years ago

      I tried the Beach Club Grill in Imperial Beach, sorry no comparison to Puerto Nuevo in Mexico or Baja Lobster in Chula Vista

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      GJ201 6 years ago

      The recipe is so simple yet tastes so good. Instead of boiling in beer, I steamed it with old bay seasoning in water. Then I fried it along with shrimp in vegetable oil. Absolutely love it!

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      SoCalGal73 6 years ago

      We used this recipe this Sunday and it was DELISH!!! We didn't use shortening or lard though, just regular cooking oil. Still turned out great. Thanks!!!

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      Dustan Baker 7 years ago

      Using this recipe tonight!!! Thanks for the article.

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      captjohn3 7 years ago

      San Diego lobster is the best!

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      captjohn3 7 years ago

      Now there is an option for folks not willing to travel south of the border and for only $24.95 at the Beach Club Grille in Imperial Beach. Yea, spiny lobster season is back in San Diego!