Langosta estilo Puerto Nuevo

Step 1: If using live 4 live lobsters or spiny lobsters, about 500 g each, put them in the freezer for 20–30 minutes until they are cold and sluggish. This calms them before killing.

Step 2: Place each lobster on a board, hold it firmly and push the tip of a heavy, sharp knife straight down through the cross-shaped mark on the back of the head, then bring the blade down to split the head in one swift movement. This kills it quickly. If using tails, skip to the next step.

Step 3: Split each lobster (or tail) in half lengthwise. Remove the stomach sac behind the eyes and the dark vein running along the tail. Pat dry and season the flesh with 1 tsp salt.

Step 4: For the rice, heat 2 tbsp vegetable oil in a pan over a medium heat and fry the drained 9 oz long-grain rice, stirring, until the grains turn chalky white and lightly golden.

Step 5: Blend 1 tomato, ¼ white onion and 1 garlic until smooth, pour into the rice and stir for 1 minute. Add 2 cups chicken stock, bring to the boil, then cover and cook on the lowest heat until the liquid is absorbed and the grains are tender.

Step 6: Turn off the heat under the rice and leave it covered to steam while you cook the lobster. Warm 14 oz refried pinto beans in a small pan.

Step 7: Heat 4 tbsp pork lard in a large heavy frying pan over a medium-high heat until it shimmers. Lay in the lobster halves flesh-side down, in batches, and fry without moving them until lightly golden.

Step 8: Turn them shell-side down and fry until the shells are bright red and the flesh is white, opaque and just firm right through. Don't overcook: that's the most common mistake, and it makes lobster tough and stringy.

Step 9: Serve at once with 2 ⅛ oz butter for dipping, 3 limes, the rice, beans, 12 flour tortillas and salsa, so everyone can pull the meat out and roll it into tacos.