Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 sm Lobsters
Garlic salt
Pepper
1/2 lb Lard -- for frying
2 qt Boiling water -- for
Steaming

~ 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. That's it. That's 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 notor cannot venture into this artery-clogging cuisine, can
try *langosta al vapor* or steamed lobster, with what they call here
the honeymooner's salad, "lettuce alone," with a little Italian
dressing on the side.

Recipe By : Joel Iraola, chef, La Casa de la Langosta

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