 | Fried Lobster Tail, Plantain Mash, Caribbean Sautéed Peppers & Onions with Carmelized Pineapple2-4 serving Aaron LeRoi (IG: @chefaaronleroi) / Chef, CIA NY Bachelor's Alumni '14, Napa, CA; Photo by Aaron LeRoi |
| • | 1 cup The Perfect Purée Carmelized Pineapple Concentrate, thawed |
| • | 1-2 lb. lobster tails |
| • | 1 qt. buttermilk |
| • | 1 cup flour |
| • | 1 cup corn starch |
| • | 1 tbsp. salt |
| • | 1 tbsp. pepper |
| • | 1-2 tbsp. turmeric |
| • | 2 ripe plantains |
| • | Milk or non-dairy milk, to taste and consistency |
| • | Butter or plant-based butter, to taste and consistency |
| • | 2 bell peppers, any color, thinly sliced |
| • | 1 medium yellow onion, thinly sliced |
| • | Caribbean spice mix: 1 tsp. cumin, 1 tsp. paprika, 1 tsp. allspice , 1 tsp. salt, 1 tsp. pepper |
| Method: | |
| 1. | Separate lobster tail meat from shell and set in a bowl with the buttermilk. |
| 2. | Preheat oil in a sauce pot to 325˚F. |
| 3. | Mix flour, corn starch, salt, pepper and turmeric and set aside until ready to coat lobster and fry. |
| 4. | Peel and chop plantains into a pot with just enough milk and butter to almost cover the plantains. Bring to a simmer for 10 minutes. Turn off the heat and let sit. Drain excess liquid if you think it will be too wet, season with salt and pepper. Mash. Set aside. |
| 5. | Toss peppers, onions and spice mix together. Sauté with olive oil on medium-high heat for up to 5 minutes. Set aside. |
| 6. | Dredge the soaked lobster tails in the flour mix, making sure to fully coat the tails with the flour. |
| 7. | Fry the lobster tails in batches until fully cooked and golden and crispy on the outside. Allow to rest on a wire rack before serving. |
| 8. | All other components of the dish can be slightly warmed before serving. |
| 9. | Gently warm the Carmelized Pineapple Concentrate, drizzle over the dish and serve! |
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