Instructions: Cut each lobster (about 1-1/2 pounds each) in half lengthwise and clean/devein. - Sprinkle with plenty of garlic salt and pepper on the meat.

IF FRYING - Heat lard in frying pan. When hot, add 2 lobster halves at a time. - IF STEAMING - Bring water to boil in large spathetti pot. Place in large strainer inside and add lobster. Cover pan and cook 4 to 5 minutes or until meat is white and fork penetrates it easily.

Chef: "Apply garlic salt and pepper generously on the lobster after you slice it in half and fry the lobster in lard for a couple of minutes.

Thats it. Thats my big secret."
Actually, Iraola, like most of the chefs and cooks in Puerto Nuevo, depends heavily on lard (not oil)... uses it for everything, even the rice.

However, those who will not or cannot venture into this artery-clogging cuisine, can try
*langosta al vapor* or steamed lobster, with what they call here the honeymooners salad, "lettuce alone," with a little Italian dressing on the side.

NOTES : La Casa de la Langosta
Puerto Nuevo, Mexico (Baja)

Each lobster plate comes with bowls full of tasty beans and Mexican rice, flour tortillas, macho-daring red salsa (recipe not provided) and a tamer pico de gallo relish.

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