Fried Lobster Tail, Plantain Mash, Caribbean Sautéed Peppers & Onions with Carmelized Pineapple

2-4 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
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!