Ingredients Jump to Instructions ↓

  1. 1 Onion - peeled, quartered

  2. 1 Bay leaf

  3. 8 Peppercorns

  4. 1/4 cup 59ml Kosher salt

  5. 2 Caribbean (spiny) lobsters - - (1 1/4 lbs ea) The Dressing

  6. 1 Mango - peeled, chopped

  7. 1 Scotch bonnet pepper - seeded, chopped

  8. 2 Scallions - green parts only

  9. 1/2 Fresh cilantro leaves

  10. 1 cup 237ml Unsweetened coconut milk

  11. 1/4 cup 59ml Extra-virgin olive oil

  12. 2 Limes - juiced Kosher salt - to taste Freshly-ground black pepper - to taste The Salad Vegetable oil - for frying

  13. 2 Green plantains

  14. 1 Hearts of palm - rinsed, drained

  15. 1/2 Red onion - sliced thin Kosher salt - to taste Freshly-ground black pepper - to taste

  16. 1/4 cup 4g / 0.1oz Cilantro leaves - for garnish Lime wedges - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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. This recipe yields 4 servings.


Send feedback