At Zapoteca in Portland, Maine, chef Shannon Bard draws on her memories of the street food she ate in the coastal town of Puerto Nuevo, Mexico, as inspiration for this simple pan-fried lobster dish.

Cook lobsters: Fill a large, lidded pot halfway with water, then add beer and 4 tablespoons salt. Bring to a boil over high heat. Kill lobsters by plunging a knife in at base of head. Drop lobsters ...