Sweet Banana Tostones with Caribbean Lobster and Hearts of Palm Salad Recipe

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.

No additional tips available.

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

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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.

Sweet Banana Tostones with Caribbean Lobster and Hearts of Palm Salad

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