Sweet Banana Tostones with Caribbean Lobster and He

Name: Sweet Banana Tostones with Caribbean Lobster and Hearts of Palm Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large pot filled with water, add onion, bay leaf, peppercorns, and salt.
2
Bring to a boil and cook the lobsters, and cook about 8 minutes.
3
Remove the lobsters from the pot and allow them to cool.
4
Make the dressing: Put all the ingredients into a blender and puree until smooth.
5
Taste and adjust seasoning with salt and pepper.
6
Pour 2 inches of vegetable oil into a deep pot and heat it to 375 degrees F.
7
Peel the plantains and slice them into 1/4-inch thick slices on the diagonal.
8
Fry the plantains in batches until they are crispy, about 5 minutes.
9
Drain on paper towels and season them with salt.
10
Remove the meat from the tails and slice into 1/4-inch slices.
11
Slice hearts of palm into 1/4-inch disks.
12
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.
13
Place several plantain slices on a plate and generously pile on the salad.
14
Garnish with cilantro leaves and lime wedges.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 onion, peeled and quartered, 1 bay leaf, 8 whole peppercorns, 1/4 cup kosher salt, and more.

Yes, Sweet Banana Tostones with Caribbean Lobster and Hearts of Palm Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sweet Banana Tostones with Caribbean Lobster and Hearts of Palm Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions