SWEET BANANA TOSTONES WITH CARIBBEAN LOBSTER AND HEARTS OF PALM SALAD
Steps:
- 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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Joe Banjila
[email protected]This recipe looks delicious! I can't wait to try it.
Wisdom Zion
[email protected]I'm allergic to lobster. Can I substitute another type of seafood?
Danishali Ayan
[email protected]I would love to try this recipe, but I don't have a tostonera. Is there another way to make tostones?
Ehtesham khan
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Shanto Roy
[email protected]Overall, I thought this dish was very good. I would definitely make it again.
Njabulo Nation
[email protected]This recipe was a bit too complicated for me. I would have preferred a simpler dish.
Kevin Curley
[email protected]I thought the hearts of palm salad was a bit bland. I would have liked a more flavorful dressing.
Teboho Mosikili
[email protected]The lobster was a bit overcooked, but the tostones and salad were delicious.
Shail Janan
[email protected]This dish was a bit too sweet for my taste. I would have preferred a more savory filling for the tostones.
Nobi Tches
[email protected]I wasn't sure how the sweet banana tostones would pair with the Caribbean lobster, but I was pleasantly surprised. The flavors and textures worked together beautifully.
Philips Chidiebere
[email protected]This recipe was a bit time-consuming, but it was worth the effort. The end result was a restaurant-quality meal that impressed my guests.
Petar Donchev
[email protected]I had never tried hearts of palm before, but they were a delightful addition to this dish. Their mild flavor and crunchy texture complemented the lobster and tostones perfectly.
DANIEL matthews
[email protected]The crispy tostones were the perfect vessel for the tender lobster and tangy salad. The combination of sweet and savory flavors was heavenly.
Sekaja Amos
[email protected]These sweet banana tostones were a hit at my last dinner party! The combination of the tender plantains, succulent lobster, and refreshing hearts of palm salad was divine. Everyone raved about the unique flavors and textures.