Sweet Banana Tostones, Caribbean Lobster, Hearts Of Palm

By á-170456

Ingredients

• THE LOBSTERS:
• 1 onion peeled, quartered
• 1 bay leaf
• 8 whole peppercorns
• 1/4 cup kosher salt
• 2 Caribbean (spiny) lobsters - (1 1/4 lbs ea)
• THE DRESSING:
• 1 mango peeled, chopped
• 1 Scotch bonnet pepper seeded, chopped
• 2 scallions green parts only
• 1/2 bunch fresh cilantro leaves
• 1 cup unsweetened coconut milk
• 1/4 cup extra-virgin olive oil
• 2 limes juiced
• Kosher salt to taste
• Freshly-ground black pepper to taste
• THE SALAD:
• Vegetable oil for frying
• 2 green plantains
• 1 can hearts of palm rinsed, drained
• 1/2 red onion sliced thin
• Kosher salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup cilantro leaves for garnish
• Lime wedges for garnish

Details

Servings 4

Preparation

Step 1

In a large pot filled with water, add onion, bay leaf, peppercorns, and salt. Bring to a boil and cook the lobsters, and cook about 8 minutes. Remove the lobsters from the pot and allow them to cool.

Make the dressing: Put all the ingredients into a blender and puree until smooth. Taste and adjust seasoning with salt and pepper.

Pour 2 inches of vegetable oil into a deep pot and heat it to 375 degrees.

Peel the plantains and slice them into 1/4-inch thick slices on the diagonal. Fry the plantains in batches until they are crispy, about 5 minutes. Drain on paper towels and season them with salt.

Remove the meat from the tails and slice into 1/4-inch slices. Slice hearts of palm into 1/4-inch disks. In a bowl, combine lobster meat, hearts of palm, and onion; add some of the dressing and toss gently to combine; taste and adjust seasoning. Place several plantain slices on a plate and generously pile on the salad. Garnish with cilantro leaves and lime wedges.

This recipe yields 4 servings.