Sweet Banana Tostones With Caribbean Lobster And Hearts Of Palm Salad Recipes

HEARTS OF PALM SALAD

Steps:

• Slice tomato and lime and place on a large service plate. Slice long ways the hearts of palm and lay on top of tomato. Slice and lay the red pepper around the plate. Combine all other ingredients in a bowl and whisk until smooth. Drizzle over the salad.

PALM HEART SALAD

Steps:

• To make the dressing: Mix the first 4 ingredients and then drizzle olive oil in slowly while stirring constantly. Season with salt and pepper, to taste.
• Assemble all the salad ingredients in a bowl and serve the dressing on the side.

LOBSTER SALAD WITH TOSTONES

Steps:

• 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.

LEMONY HEARTS OF PALM SALAD

Steps:

• Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
• Serves: 4 Calories: 130 Total Fat: 11 grams Saturated Fat: 1.5 grams Protein: 3 grams Total carbohydrates: 7 grams Sugar: 2 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 462 milligrams

HEARTS OF PALM DIP

Steps:

• Place hearts of palm, chives, cilantro, lime zest and juice, oil, salt, and pepper in a food processor; pulse until combined. Serve, drizzled with more oil, with plantain chips and crudités alongside.