A rich yet light lobster salad is paired with crispy tostones, the Caribbean's addictive twice-fried plantains for a stellar appetizer or lunch. You can also use a pound of shrimp in this recipe in place of the lobster; just reduce the cooking time by two minutes.

Martha Stewart Living, June 2020


Credit: Chris Simpson

Recipe Summary

35 mins
50 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

This recipe was developed using Grenadine Sea Salt's Original Wild One sea salt, available at grenadineseasalt.com

If using two 8-ounce lobster tails instead of four 4-ounce ones, increase the cooking time by four minutes.