Plantain Tostones with Caribbean Lobster and Hearts of Palm Salad

Ingredients:

Lobsters

• 1 onion, peeled and cut into 4 pieces
• 1 bay leaf
• 8 black peppercorns
• 1/4 cup coarse salt
• 2 Caribbean lobsters 600 gr.

Refueling

• 1 mango, peeled and chopped
• 1 Scotch bonnet pepper, seeded and chopped
• 2 green onions (green part only)
• Half a bunch of fresh cilantro (leaves)
• 1 cup unsweetened coconut milk
• 1/4 cup extra virgin olive oil
• Juice of 2 limes

Salad

• Vegetable oil, for frying
• 2 green plantains
• 1 can canned hearts of palm, rinsed
• Half a red onion, thinly sliced
• 1/4 cup cilantro leaves, for serving
• Lime wedges, for serving

Preparation:

1. Place the onion, bay leaf, peppercorns, and salt in a large pot filled with water. Bring to a boil and cook the lobsters for about 8 minutes. Remove the lobsters from the pot and let them cool.
2. Refueling:
   
   Place all ingredients in a blender and blend until smooth. Taste and season with salt and pepper if needed.
3. Pour 2 inches of vegetable oil into a deep saucepan and heat to 375°F (190°C). Peel the plantains and slice them diagonally into 1/4-inch-thick slices. Fry the plantains in batches until crisp, about 5 minutes. Drain on paper towels and season with salt.
4. Clean the lobsters and cut the meat into 0.5 cm thick slices. Cut the hearts of palm into 0.5 cm thick coins.
5. In a bowl, combine the lobster meat, hearts of palm, and onion; add a splash of the dressing and toss gently; taste and season with salt. Arrange a few plantain slices on a plate and top with the salad. Garnish with cilantro leaves and serve with lime wedges.