LOBSTER SALAD WITH TOSTONES
A rich yet light lobster salad is paired with crispy tostones, the Caribbean's addictive twice-fried plantains for a stellar appetizer or lunch. You can also use a pound of shrimp in this recipe in place of the lobster; just reduce the cooking time by two minutes.
Provided by Shira Bocar
Categories Food & Cooking Appetizers
Time 50m
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a pot, bring 10 cups water to a boil. Season with 1 tablespoon kosher salt; reduce heat to a simmer. Add lobster and cook until bright red and opaque, about 4 minutes. Transfer to a plate; let cool completely.
- Using kitchen shears, cut each shell along length of tail. Remove meat and chop into 1/2-inch pieces. Combine lobster meat with lime juice, jalapeño, cilantro, scallions, and olive oil; season with sea salt.
- Heat 2 inches vegetable oil in a heavy-bottomed pot until a thermometer registers 375°F. Set a wire rack inside a rimmed baking sheet. Trim both ends of plantains. Score plantain peels lengthwise with the tip of a paring knife and remove; cut plantains diagonally into 1-inch rounds. Working in batches, fry, turning, until golden and tender, 3 to 4 minutes. Transfer to rack with a slotted spoon.
- Transfer fried plantains to a cutting board and, using the bottom of a measuring cup, flatten to 1/4-inch thickness (craggy edges are good). Bring oil temperature back to 375°F. Working in batches, fry flattened plantains (tostones) again until golden and crisp, 2 to 3 minutes. Transfer to rack; immediately season with sea salt.
- Lightly mash sliced avocado onto tostones. Top with lobster mixture and serve with lime wedges.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jovana Vojinovic
[email protected]Easy and tasty. I made this for a casual lunch and it turned out great. The lobster salad was light and refreshing, and the tostones were a nice crispy addition. I would recommend adding a bit more seasoning to the lobster salad, but otherwise it was
Gully Brians
[email protected]Delicious! The lobster salad was creamy and flavorful, and the tostones were crispy and addictive. I especially enjoyed the addition of the red bell pepper and avocado, which added a pop of color and freshness. Will definitely be making this again.
venay naicker
[email protected]5 stars! This lobster salad is now my go-to summer recipe. It's so flavorful and elegant, yet incredibly simple to prepare. The combination of lobster, avocado, and mango is divine, and the tostones are the perfect crispy complement. Highly recommend
Fd Media
[email protected]This recipe was a hit at my summer potluck! The lobster salad was light and refreshing, and the tostones added a nice crunchy touch. I also loved the zesty kick from the lemon-herb dressing. Overall, this dish was a delicious and easy-to-make crowd-p