Coconut Butter Lobster with Mofongo Fries

Ingredients

• For Coconut Butter Lobster:
• 4 lobster tails 🦞
• 0.5 cup unsalted butter 🧈
• 0.5 cup coconut cream 🥥
• 2 cloves garlic, minced 🧄
• Juice of 1 lime 🍋
• 1 tsp sea salt 🧂
• Fresh cilantro, chopped (for garnish) 🌿
• For Mofongo Fries:
• 3 green plantains 🍌
• 2 cloves garlic, minced 🧄
• 0.25 cup olive oil 🫒
• Salt and pepper, to taste 🧂🌶️
• Oil for frying 🍳

Instructions

1. 1For Coconut Butter Lobster:
2. 2Preheat your oven to 400°F (200°C). Using kitchen scissors, cut through the top of each lobster tail, gently pulling the meat upwards.
3. 3Melt butter in a saucepan over medium heat, add garlic, coconut cream, lime juice, and salt, whisking until creamy.
4. 4Generously brush lobster tails with coconut butter mixture, place on a baking sheet, and bake for 12-15 mins, until the lobster meat is opaque and tender. Reserve extra sauce for serving.
5. 5For Mofongo Fries:
6. 6Peel plantains and slice into fry-shaped sticks. Soak briefly in salted water, then pat dry.
7. 7Heat frying oil over medium-high heat. Fry plantain sticks until golden and crispy, about 5-6 mins.
8. 8Transfer plantains to a mixing bowl, mash gently but leaving chunky pieces. Mix in minced garlic, olive oil, salt, and pepper.
9. 9Shape the mixture into fries, and briefly re-fry until golden brown and crisp (3-4 mins). Drain on paper towels.