Sweet Banana Tostones with Caribbean Lobster and Hearts of Palm Salad

Total Time:
38 min
Prep:
25 min
Cook:
13 min

Yield:
4 servings
Level:
Intermediate

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.


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