Lobster Mazatlan Recipe

If using live lobsters: bring a very large pot of water to a rolling boil with 2 tbsp kosher salt. Drop lobsters headfirst into boiling water. Cover and boil for 8–10 minutes for 1.25–1.5 lb lobsters until shell is bright red and tail is firm. Remove and cool slightly. If using lobster tails: bring salted water to a boil and simmer tails 6–8 minutes until opaque. Reserve 1 cup of cooking liquid (strain and set aside).

When cool enough to handle, split lobsters: using kitchen shears, cut down the center of the back shell and belly to expose meat (or halve tails lengthwise). Remove tomalley if desired. Keep lobster meat in shells for presentation or remove and keep warm. Reserve any juices.

Prepare vegetables

Finely chop the yellow onion, mince garlic, dice roma tomatoes, and finely mince serrano chiles (remove seeds for less heat). Chop cilantro and set all aside.

In a wide sauté pan over medium heat, melt 4 tbsp of the unsalted butter with 1 tbsp olive oil. When butter foams, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and beginning to brown at the edges, about 6–8 minutes.

Add the minced garlic and serrano chiles and cook 30–45 seconds until aromatic, taking care not to burn the garlic.

Stir in the diced tomatoes and 1 tbsp tomato paste. Cook 4–6 minutes until the tomatoes soften and release juices.

Pour in 1 cup dry white wine (or reserved lobster cooking liquid/seafood stock). Scrape any browned bits from the pan and bring to a gentle simmer. Reduce by about one-third, 4–6 minutes.

Stir in ground cumin, smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning.

Remove the pan from heat and whisk in the remaining 2 tbsp unsalted butter, one small piece at a time, until the sauce is glossy and slightly thickened. Fold in chopped cilantro and lime juice. Keep warm.

Preheat oven broiler to high (or prepare a hot grill or cast-iron skillet). Place split lobster halves, meat-side up, on a baking sheet or grill pan. Spoon the Mazatlán-style tomato-chile-butter mixture generously over the exposed lobster meat, making sure some of the sauce seeps into crevices.

If using broiler: broil 2–3 inches from heat for 2–3 minutes until butter is bubbling and edges of the sauce lightly caramelize. If using grill or skillet: cook briefly over high heat until sauce is bubbling and slightly charred at edges, about 2–3 minutes.

Remove from heat. Brush lobster meat lightly with 2 tbsp melted butter for gloss and richness. Sprinkle chopped parsley or extra cilantro if using.

Serve immediately with lime wedges and steamed rice or warm corn tortillas to sop up the sauce.