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Lobster Town: A Mecca for Lobster Lovers |
| Section: LIFE / TRAVEL |
| Author: Laura Byrd |
| Publication: The world & I online |
| Issue Date: 1/1/2001 |
| Size: 1,769 Words, 10,166 Characters |
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The table spread in front of me is beautiful. There isn't any fine china, Irish linen, or crystal in the presentation--not an Art Deco plate, or piece of silver. The napkins are paper and the dishes are cheap, but the effect is mouthwatering, nonetheless: Colorful bowls of dark red salsa with bits of pico de pajaro pepper, simple dishes of creamy tan pinto beans, fragrant red rice, and a plain basket of freshly made tortillas. At the center of the table is a large platter of big, bright-orange California spiny lobster tails--the plump white meat of the tails split in two and the sweet aroma floating over our table.
"We fry our lobsters in animal lard," says restaurateur Enrique Murillo, who is sitting with me. "That's the way it's done here; it's Puerto Nuevo style." And Puerto Nuevo...
. . .
...urillo. "But a 'burro' lobster is one that's five pounds or over, and they're still around. We often find them up to four pounds. That's not unusual. And I admit, while I only eat lobster about once a month, Rosa eats it four times a week! That's her lineage. She never gets tired of it." Considering the people lined up at the door ready to grab my table, the rest of the world won't, either.
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