Sweet Banana Tostones with Caribbean Lobster and Hearts of Palm Salad

Ingredients

The lobsters:

• 1 onion, peeled and quartered
• 1 bay leaf
• 8 whole peppercorns
• 1/4 cup kosher salt
• 2 (1 1/4 pound) Caribbean (spiny) lobsters

The dressing:

• 1 mango, peeled and chopped
• 1 Scotch bonnet pepper, seeded and 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 and freshly ground black pepper

The salad:

• Vegetable oil, for frying
• 2 green plantains
• 1 can hearts of palm, rinsed and drained
• 1/2 red onion, sliced thin
• Kosher salt and freshly ground black pepper
• 1/4 cup cilantro leaves, for garnish
• Lime wedges, for garnish

Directions

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 F.

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.