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Langosta al Estilo Puerto Nuevo Story & Photos by Clyde Van Arsdall IV When it comes to lobsters, I love my “Maine” squeeze, but long distance relationships are hard. Lucky for me, warm water crustaceans can be found just south of the border. A few kilometers down the coast road from the famous surf spot K38 lies the sleepy seaside village of Puerto Nuevo. This grouping of restaurants, known to surfers as Lobster Camp, has been serving rock lobsters since before Michael Hyson and Robert August started their Endless Summer. Rock lobster, also known as spiny lobster, differs from the cold water variety most people associate with New England. Covered in sharp spines, rock lobsters lack the big, meaty claws of their East Coast counterparts. The warm water of the Pacific causes the meat to be a bit more dry and less flavorful. Not to worry, though — the cooks at Lobster Camp have developed a method for cooking these lobsters that adds moisture and provides a rich depth of flavor. The preparation of the lobster for Langosta al Estilo Puerto Nuevo consists of three simple steps. The first: par-boil the lobster in water, seasoned with cerveza and menudo spice. Second: cut the lobsters in half lengthwise. The final step: fry the halves in pork lard, yes pork lard, until the meat appears slightly golden in color. The fried lobster tails are served along with handmade flour tortillas, silky refried beans, fluffy red rice, drawn butter, fresh limes and spicy hot sauce. To eat, you simply pile these ingredients onto a warm tortilla, drizzle butter over the top with a spoonful of hot sauce and roll this hot mess into a burrito. Taking your first bite and washing it down with an ice cold Mexican beer is truly a transcendental moment. A lot has been said about the destination, but life is often about the journey. The experience of traveling to Lobster Camp is magical. Crossing the border is always exciting because it lets you know the adventure is about to begin. As soon as you hit the coast road, you are met with sweeping seaside views that stay with you for the rest of the trip. Once you drive into the village of Puerto Nuevo, salty ocean breezes carrying aromas of frying lobsters will immediately
Crab Claws and drawn butter
Clams steamed in cerveza
Carne asada on the grill 34
CROWN CITY MAGAZINE
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AUGUST 2021
