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1
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.
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2
Pull the shell apart and remove the tail meat.
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3
Heat the oil in a large, heavy, shallow skillet over medium-high heat.
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4
Add the butter and melt until foamy.
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5
Sprinkle the lobster meat with the garlic salt and pepper.
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6
Panfry the lobster in the butter and oil until golden and cooked through, about 8 minutes.
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7
Transfer to plate and cover with aluminum foil to keep warm.
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8
Place a warm flour tortilla on a work surface.
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9
Spread 3 tablespoons warm refried beans, then top with 1/4 cup Arroz Rojo and finish with about 2 ounces cooked lobster meat.
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10
Fold in the sides of the tortilla over the filling and roll up to completely enclose.
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11
Serve hot with salsa, if desired.
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12
Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin.
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13
Heat the oil in a medium heavy skillet over medium-high heat.
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14
Add the onions and saute until translucent, about 5 minutes.
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15
Add the garlic and cook for 1 minute.
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16
Stir in the rice and cook until slightly toasted, about 3 minutes.
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17
Add the broth, tomato sauce and grated tomato and bring to a boil.
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18
Add the serrano, cilantro sprig and salt, to taste.
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19
Bring to a boil, reduce the heat to medium and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
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20
Turn off the heat under the skillet.
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21
Cover the rice and let stand for 8 minutes.
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22
Fluff the rice with a fork, transfer to a serving bowl and serve.
