Recipe courtesy of Mark French
Show: The Best Of
Episode: Great Getaways
Save Recipe Print
10 servings


For the plantains:
For the filling:


For the plantains: Cut off ends and peel plantain. Slice lengthwise at 1/4-inch intervals. Pan fry lightly on both sides then drain on paper towels. While warm, curve one end to the other and pinch to form circles.

For the filling: Preheat the oven to 350 degrees F.

Heat the oil in a large saute pan, and saute lobster, sofrito, and tomato. Add the tomato juice and let simmer for 10 minutes. Finish with cilantro, salt and pepper. Add bread crumbs and stir until mixture is thick enough to spoon into the plantain "shells". Chill the mixture over an ice bath.

To finish the pionono, fill round plantain "shells" with lobster mixture. Preheat 1/4-inch of vegetable oil in a saute pan. Dredge piononos through flour then beaten egg. Pan fry until brown on 1 side, then turn over and finish cooking in the oven for 10 minutes.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Lobster Rolls

Recipe courtesy of Jamie Deen

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Fish & Lobster Cakes

Recipe courtesy of Ina Garten

Grilled Lobster Tails with Herb Butter

Recipe courtesy of The Neelys

Lobster, Lobster, Lobster and Lobster Sauce

Recipe courtesy of Charlie Palmer

Lobster Rolls

Recipe courtesy of Jeff Mauro

Lobster Cocktail

Recipe courtesy of Gourmet Magazine

Lobster Scampi

Recipe courtesy of Nancy Thompson

Browse Reviews By Keyword

          Latest Stories