LOBSTER PUERTO NUEVO

      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.
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