Sweet Banana Tostones with Caribbean Lobster and Hearts of Palm Salad

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  • Level: Intermediate
  • Total: 38 min
  • Prep: 25 min
  • Cook: 13 min
  • Yield: 4 servings
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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


  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.
  2. Make the dressing: Put all the ingredients into a blender and puree until smooth. Taste and adjust seasoning with salt and pepper.
  3. Pour 2 inches of vegetable oil into a deep pot and heat it to 375 degrees F.
  4. 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.
  5. 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.