Puerto Nuevo Lobster Burritos
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 730
- Total Fat
- 37
- Saturated Fat
- 12
- Carbohydrates
- 71
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 30
- Cholesterol
- 170
- Sodium
- 1368
- Total: 1 hr 18 min
- Prep: 35 min
- Inactive: 8 min
- Cook: 35 min
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
- 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.