Puerto Nuevo Lobster Burritos
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
38
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Vegetable Oil8 tbsps
Unsalted Butter (1 stick)3 tbsps
Garlic Salt1 cup
White Onion (minced)2 cloves
Garlic (minced)1 cup
Grain Rice (long-)1.75 cups
Chicken Broth1 cup
Tomato Sauce (canned)1 sprig
Cilantro (fresh)1
SaltDirections:
1
Watch how to make this recipe
2
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
3
Pull the shell apart and remove the tail meat
4
Heat the oil in a large, heavy, shallow skillet over medium-high heat
5
Add the butter and melt until foamy
6
Sprinkle the lobster meat with the garlic salt and pepper
7
Panfry the lobster in the butter and oil until golden and cooked through, about 8 minutes
8
Transfer to plate and cover with aluminum foil to keep warm
9
Place a warm flour tortilla on a work surface
10
Spread 3 tablespoons warm refried beans, then top with 1/4 cup Arroz Rojo and finish with about 2 ounces cooked lobster meat
11
Fold in the sides of the tortilla over the filling and roll up to completely enclose
12
Serve hot with salsa, if desired
13
Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin
14
Heat the oil in a medium heavy skillet over medium-high heat
15
Add the onions and saute until translucent, about 5 minutes
16
Add the garlic and cook for 1 minute
17
Stir in the rice and cook until slightly toasted, about 3 minutes
18
Add the broth, tomato sauce and grated tomato and bring to a boil
19
Add the serrano, cilantro sprig and salt, to taste
20
Bring to a boil, reduce the heat to medium and simmer until the liquid is absorbed and the rice is tender, about 15 minutes
21
Turn off the heat under the skillet
22
Cover the rice and let stand for 8 minutes
23
Fluff the rice with a fork, transfer to a serving bowl and serve