Sweet Banana Tostones with Caribbean Lobster and Hearts of Palm Salad (Tyler Florence) |
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Prep Time: 25 Minutes Cook Time: 13 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Ingredients:
1 onion, peeled and quartered |
1 bay leaf |
8 whole peppercorns |
1/4 cup kosher salt |
2 (1 1/4 pound) caribbean (spiny) lobsters |
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 |
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:
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.
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