Puerto Nuevo Lobster Burritos

Total Time:
1 hr 18 min
Prep:
35 min
Inactive:
8 min
Cook:
35 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 4 raw lobster tails, frozen and thawed, or 1 pound raw lobster meat
  • 1/4 cup vegetable oil
  • 8 tablespoons (1 stick) unsalted butter
  • 3 tablespoons garlic salt
  • Freshly ground black pepper
  • 6 flour tortillas, warmed
  • 1 (15.5-ounce) can refried beans, preferably organic, warmed over low heat
  • 1 cup Arroz Rojo, recipe follows
  • Red salsa, for serving, optional
  • Arroz Rojo:
  • 2 plum tomatoes, cored
  • 2 tablespoons vegetable oil
  • 1 cup minced white onion
  • 2 cloves garlic, minced
  • 1 cup long-grain rice
  • 1 3/4 cups chicken broth
  • 1/4 cup canned tomato sauce
  • 1 serrano chile
  • 1 sprig fresh cilantro
  • Salt
Directions
Watch how to make this recipe.
  • To remove the lobster meat from the shell, use kitchen shears to cut a lengthwise incision up the middle of the top and underside of the shell. Pull the shell apart and remove the tail meat.

  • Heat the oil in a large, heavy, shallow skillet over medium-high heat. Add the butter and melt until foamy.

  • Sprinkle the lobster meat with the garlic salt and pepper. Panfry the lobster in the butter and oil until golden and cooked through, about 8 minutes. Transfer to plate and cover with aluminum foil to keep warm.

  • Place a warm flour tortilla on a work surface. Spread 3 tablespoons warm refried beans, then top with 1/4 cup Arroz Rojo and finish with about 2 ounces cooked lobster meat. Fold in the sides of the tortilla over the filling and roll up to completely enclose. Serve hot with salsa, if desired.

Arroz Rojo:
  • Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin.

  • Heat the oil in a medium heavy skillet over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes.

  • Add the broth, tomato sauce and grated tomato and bring to a boil. Add the serrano, cilantro sprig and salt, to taste. Bring to a boil, reduce the heat to medium and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.

  • Turn off the heat under the skillet. Cover the rice and let stand for 8 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.


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    This recipe is featured in:

    Cinco de Mayo