Recipe courtesy of Tyler Florence
Show: Food 911
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Sweet Banana Tostones with Caribbean Lobster and Hearts of Palm Salad
Total:
38 min
Prep:
25 min
Cook:
13 min
Yield:
4 servings
Level:
Intermediate
Total:
38 min
Prep:
25 min
Cook:
13 min
Yield:
4 servings
Level:
Intermediate

Ingredients

The lobsters:
The dressing:
The salad:

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.

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