- 4
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
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.
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