Coco Mantequilla Lobster con Mofongo Fries

Ingredientes

• para coco mantequilla Lobster:
• 4 lobster tails 🦞
• 0.5 cup unsalted mantequilla 🧈
• 0.5 cup coco cream 🥥
• 2 cloves ajo, minced 🧄
• Juice de 1 lima 🍋
• 1 tsp sea sal 🧂
• fresco cilantro, picado (para termina) 🌿
• para Mofongo Fries:
• 3 plátanos verdes 🍌
• 2 cloves ajo, minced 🧄
• 0.25 cup aceite de oliva 🫒
• sal y pepper, to taste 🧂🌶️
• Oil para frying 🍳

Instrucciones

1. 1para coco mantequilla Lobster:
2. 2Preheat your oven to 400°F (200°C). Using kitchen scissors, cut through the top de each lobster tail, gently pulling the meat upwards.
3. 3Melt mantequilla in a saucepan over fuego medio, add ajo, coco cream, lima juice, y sal, whisking until creamy.
4. 4Generously brush lobster tails con coco mantequilla mixture, place on a baking sheet, y bake para 12-15 mins, until the lobster meat is opaque y tender. Reserve extra sauce para serving.
5. 5para Mofongo Fries:
6. 6Peel plátanos y slice into fry-shaped sticks. Soak briefly in salted water, then pat dry.
7. 7calienta frying oil over mediano-high calienta. Fry plátano sticks until golden y crispy, about 5-6 mins.
8. 8Transfer plátanos to a mixing bowl, mash gently but leaving chunky pieces. Mix in minced ajo, aceite de oliva, sal, y pepper.
9. 9Shape the mixture into fries, y briefly re-fry until golden brown y crisp (3-4 mins). Drain on paper towels.