Prepare the beans: Cook the beans. Fry them in lard. Once they start to boil, mash them lightly. Add some of the bean cooking liquid.

Prepare the rice: Use 1 cup rice and 2 cups chicken broth.

Blend 1 tomato with 1 clove garlic and half the onion. Set aside.

Fry the rice with the other clove of garlic.

Once the rice is golden, drain and add the blended tomato mixture. Fry a bit more, then add the chicken broth.

Season with salt, cover, and cook over low heat for 20 minutes.

Prepare the salsa: Toast the chiles. Set aside. Grind garlic and salt in a mortar. Add the chiles, then grind in the roasted tomatoes and season with salt.

Prepare the tortillas: Mix the flour, lard, and salt. Gradually add the boiling water until you have a dough.

Shape the tortillas and cook them on a griddle or skillet.

Prepare the lobster: Split the lobsters in half. Remove the innards and rinse under running water. Season with salt and pepper.

Heat the lard in a skillet. Once hot, place the lobster meat-side down and cover.

After 3 minutes, flip and cook for 2 more minutes. Drain and place on a large plate.

To serve: Serve with melted butter, lime wedges, rice, beans, red salsa, and flour tortillas.