Personal

Car Stuff

Extras

Puerto Nuevo-Style Lobster Tacos

From: bonappetit.com
SERVES 6

6 1 1/2-pound live lobsters, rinsed
1 cup (2 sticks) butter, melted
Toasted-Garlic Rice with Fresh Herbs and Lime (see recipe)
Crunchy Pear Salsa (see below)
Warm flour tortillas
Lime wedges

Fill very large bowl with ice water. Bring large stockpot of water to boil. Plunge 2 lobsters headfirst into boiling water. Cook 3 minutes (lobsters will not be fully cooked). Using tongs, transfer lobsters to ice water to cool.

Repeat procedure twice more with remaining lobsters. Using heavy cleaver or large knife, immediately cut each lobster lengthwise in half. Remove intestinal tract and rinse away green tomalley. Crack claws; remove claw meat. Place claw meat in body cavities.

Preheat broiler. Arrange 6 lobster halves, meat side up, on each of 2 large baking sheets. Brush lobster meat generously with some of melted butter. Broil 1 sheet of lobster halves until meat is just opaque, about 3 minutes. Repeat with second sheet. Arrange lobster halves on platter. Drizzle remaining butter over.

Spoon rice, then lobster meat and salsa onto warm tortillas. Fold up tortillas and serve with lime wedges.

Crunchy Pear Salsa

Makes about 3 cups

3 8-ounce firm but ripe Bosc pears, peeled, cored, finely chopped
1/2 cup finely chopped white onion
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup fresh lime juice
1 large serrano or jalapeño chili with seeds, minced
1 teaspoon sugar

Combine all ingredients in medium bowl. Season with salt and pepper. DO AHEAD Can be made 3 hours ahead. Cover; chill.

Tip: Mexican limes are especially good in this recipe because they are sweeter and more fragrant than Persian limes (the more familiar variety). Mexican limes are also referred to as Key limes.