Baja California has a great variety of gastronomic culture that range from adaptations of dishes brought from other parts of the country or the world to its own creations, which originate in Baja Californian lands. A clear example of the latter is the famous “Puerto Nuevo style lobster”.

To talk about this, our host Scott Koenig went to La Casa de la Langosta to speak with Alan Bautista, owner of this restaurant and President of the National Chamber of the Restaurant and Seasoned Food Industry (CANIRAC) Rosarito, where he showed us how to prepare it.

To start with, the lobster is cut in half and is then cleaned and seasoned with salt and pepper. It is then submerged in oil with a temperature of around 300 degrees and cooked for 3 minutes. Bautista said that, years prior, his grandfather didn’t use the fryer that it is now used, which makes the submerging-in-hot-oil process much easier.

Alan added that some people think that these crustacean are red when they are alive, but this color only occurs when they are cooked. Under the sea, they have a dark color. Once they are fried Puerto Nuevo style, they are served with refried beans, red rice, and flour tortillas so that all clients can enjoy them.

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