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Gallery Lobster Salad with Tostones Credit: Chris Simpson Recipe Summary prep: 35 mins total: 50 mins Servings: 4 Yield: Serves 4
Ingredients Ingredient Checklist Kosher salt 4 raw lobster tails (each 4 ounces) 6 tablespoons fresh lime juice, plus wedges for serving 2 tablespoons minced jalapeño 1/4 cup chopped fresh cilantro leaves 1/4 cup thinly sliced scallions (from 1 to 2) 2 tablespoons extra-virgin olive oil Fleur de sel Vegetable oil, for frying 2 large green plantains 1 avocado, thinly sliced
Cook’s Notes This recipe was developed using Grenadine Sea Salt’s Original Wild One sea salt, available at grenadineseasalt.com. If using two 8-ounce lobster tails instead of four 4-ounce ones, increase the cooking time by four minutes.
Gallery Lobster Salad with Tostones Credit: Chris Simpson
Recipe Summary prep: 35 mins total: 50 mins Servings: 4 Yield: Serves 4
Gallery
Lobster Salad with Tostones Credit: Chris Simpson
Lobster Salad with Tostones
Credit: Chris Simpson
Lobster Salad with Tostones
Recipe Summary prep: 35 mins total: 50 mins Servings: 4 Yield: Serves 4
Recipe Summary
prep: 35 mins total: 50 mins
Servings: 4 Yield: Serves 4
prep: 35 mins
total: 50 mins
prep:
35 mins
total:
50 mins
Servings: 4
Yield: Serves 4
4
Serves 4
Ingredients
Ingredients
- Kosher salt 4 raw lobster tails (each 4 ounces) 6 tablespoons fresh lime juice, plus wedges for serving 2 tablespoons minced jalapeño 1/4 cup chopped fresh cilantro leaves 1/4 cup thinly sliced scallions (from 1 to 2) 2 tablespoons extra-virgin olive oil Fleur de sel Vegetable oil, for frying 2 large green plantains 1 avocado, thinly sliced
Directions
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.
Cook’s Notes This recipe was developed using Grenadine Sea Salt’s Original Wild One sea salt, available at grenadineseasalt.com. If using two 8-ounce lobster tails instead of four 4-ounce ones, increase the cooking time by four minutes.
Cook’s Notes
This recipe was developed using Grenadine Sea Salt’s Original Wild One sea salt, available at grenadineseasalt.com.
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All Reviews for Lobster Salad with Tostones
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All Reviews for Lobster Salad with Tostones
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
