Dan: This week on The Galley, we’re down here at the beautiful Rosarito Beach Resort in Northern Baja Mexico. And standing next to me is Jorge. His family owns the Vincent’s Restaurant in beautiful Rosarito and Jorge I have known you for a long time and thank you for coming down to help us. And what’s that you guys going to for us today?
Jorge: We’re going to cook lobster with traditional way on this area which is a raw lobster deep fried.
Dan: Now do we add any lemon or lime to this or do we just go straight to deep fry them?
Jorge: You can just go straight. Some people want to put a little bit of flour on the top just to make it turn more like golden color but that’s—when the lobster is fresh when you begin with a very fresh product, you don’t need to add that many things to make it more like home style just—
Dan: Okay cool. Well, let’s get this on the flame. I’m dying to taste this. And you just drop piece of his hands in there. I’ve got one of this fryers at home I’m going to try this.
Jorge: Those kinds of fryers they’ve got a very high temperature.
Dan: We’re going to strain it now?
Jorge: Yes, we’re going to put it to take the excess oil out of it. That way they drain. We’re going to put that on the plate.
Dan: Fresh lobsters.
Jorge: Yes, must be very hot.
Dan: And you must be tired of eating lobster because this is what you have everyday to your restaurant. I don’t get this everyday so I’m going to try this one. That is delicious. Nice and juicy like you said, you taste all the flavor of the lobster a little bit better. Thank you, Jorge.
This is a great dish, something very simple you could do at home. What’s really neat about this dish is this is one of those things that happen just relationships between the Mexicans and Americans, Mexicans taking local Americans out fishing have a great time and invite them all for dinner and they came out with this great dish. Well, let’s get back on the water, show you more lobster fishing this week on Sport Fishing.