SWEET BANANA TOSTONES WITH CARIBBEAN LOBSTER AND HEARTS OF PALM SALAD

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

Provided by Tyler Florence

Time 38m

Yield 4 servings

Number Of Ingredients 20

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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

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.