| Level: | Easy |
| Total: | 1 hr 18 min |
| Prep: | 35 min |
| Inactive: | 8 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- 4 raw lobster tails, frozen and thawed, or 1 pound raw lobster meat
- 1/4 cup vegetable oil
- 8 tablespoons (1 stick) unsalted butter
- 3 tablespoons garlic salt
- Freshly ground black pepper
- 6 flour tortillas, warmed
- 1 (15.5-ounce) can refried beans, preferably organic, warmed over low heat
- 1 cup Arroz Rojo, recipe follows
- Red salsa, for serving, optional
- 2 plum tomatoes, cored
- 2 tablespoons vegetable oil
- 1 cup minced white onion
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 1 3/4 cups chicken broth
- 1/4 cup canned tomato sauce
- 1 serrano chile
- 1 sprig fresh cilantro
- Salt
Instructions
- 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. Pull the shell apart and remove the tail meat.
- Heat the oil in a large, heavy, shallow skillet over medium-high heat. Add the butter and melt until foamy.
- Sprinkle the lobster meat with the garlic salt and pepper. Panfry the lobster in the butter and oil until golden and cooked through, about 8 minutes. Transfer to plate and cover with aluminum foil to keep warm.
- Place a warm flour tortilla on a work surface. Spread 3 tablespoons warm refried beans, then top with 1/4 cup Arroz Rojo and finish with about 2 ounces cooked lobster meat. Fold in the sides of the tortilla over the filling and roll up to completely enclose. Serve hot with salsa, if desired.
- Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin.
- Heat the oil in a medium heavy skillet over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes.
- Add the broth, tomato sauce and grated tomato and bring to a boil. Add the serrano, cilantro sprig and salt, to taste. Bring to a boil, reduce the heat to medium and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
- Turn off the heat under the skillet. Cover the rice and let stand for 8 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 730 |
| Total Fat | 37 g |
| Saturated Fat | 12 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 30 g |
| Cholesterol | 170 mg |
| Sodium | 1368 mg |
| Serving Size | 1 of 6 servings |
| Calories | 730 |
| Total Fat | 37 g |
| Saturated Fat | 12 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 30 g |
| Cholesterol | 170 mg |
| Sodium | 1368 mg |
Reviews
I was at Puerto Nuevo this summer and I had this lobster burrito so when I made it at home it was just as delicious and it brought my family great memories of our summer vacation. Thank you Marcela for your great recipe. Loved it
This dish was really good! My family loved it and the lobster was succulent! We added sour cream and and salsa to ours and the kids had shrimp. Lobster is too expensive.! But it was great! Thanks Marcela I love your Mexican dishes.
It was delicious if you ever been to Puerto Nuevo you know how good it is Thank you Marcela for the recipe love it your recipes reminds me of my own mother’s recipes.
This recipe was alright, but I wasn’t wowed. We had containers of frozen lobster meat, so that probably didn’t help with the taste. I think it needed more garlic and maybe a hint of chipotle.
I think this recipe would be tastier without the beans and use shrimp instead of lobster.
I really liked this recipe, but made some minor changes. The first one I tried with the beans and to me it was too heavy. So, for the others, I used the lobster and arroz rojo, but chopped some fresh avocado, lettuce and tomato and added that to the burritos. (I just used the beans as a side. Everyone liked it.