Ingredients Jump to Instructions ↓

  1. 1 onion, peeled and quartered

  2. 1 bay leaf

  3. 8 whole peppercorns

  4. 1/4 cup kosher salt

  5. 2 (1 1/4 pound) Caribbean (spiny) lobsters

  6. 1 mango, peeled and chopped

  7. 1 Scotch bonnet pepper, seeded and chopped

  8. 2 scallions , green parts only

  9. 1/2 bunch fresh cilantro leaves

  10. 1 cup unsweetened coconut milk

  11. 1/4 cup extra virgin olive oil

  12. 2 limes, juiced

  13. Vegetable oil, for frying

  14. 2 green plantains

  15. 1 can hearts of palm, rinsed and drained

  16. 1/2 red onion, sliced thin

  17. Kosher salt and freshly ground black pepper

  18. 1/4 cup cilantro leaves, for garnish

  19. Lime wedges, for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. Make the dressing : Put all the ingredients into a blender and puree until smooth. Taste and adjust seasoning with salt and pepper.

  3. Pour 2 inches of vegetable oil into a deep pot and heat it to 375 degrees F.

  4. 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.

  5. 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.


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