Here is an unusual treat–enjoy fresh lobster and crab with a twist in a quick and healthy way.
This recipe is a classic mix of South American spicy and tropical flavors. It includes plantains, or the fruit similar and related to the common banana, yet plantains are firmer and not as sweet. They are a staple in tropical areas and are best when fried, steamed or boiled; they either act starchy when under-ripened or sweet if over-ripened but no matter how ripe plantains get they are not as sweet as common bananas that have a much higher sugar content.
In general, plantains will take on the flavor of the spice and other ingredients around them much like a potato. So adding a dash of spice, coconut milk and lime to the sautéd lobster and crab will be a delicious balance to the banana-like flavor of starchy plantains.
Serves 2
4 tbsps sesame oil
1 ripe plantain, cut diagonally into ½-inch slices
¼ cup cooked lobster meat, roughly chopped
¼ cup crabmeat, boiled and removed from shells
1 tspn red curry paste (this can be omitted if you don’t like curry and substituted with habanero sauce, but add just a pinch!)
4 tbsps coconut milk
1 tbsp fresh finely chopped cilantro leaves
1 tbsp sesame seeds
Lime wedges
In a sauté pan over medium heat, slick the pan with 3 tablespoon of sesame oil. Sauté the plantain slices for 2 minutes per side or until golden brown. Divide up and transfer to two plates.
Slick the pan with the remaining 1 tablespoon of sesame oil and add in the lobster and crabmeat and sauté for 2 minutes.
Meanwhile, in a small cup combine the curry paste, coconut milk, cilantro and whisk until the curry is dissolved. Add this to the pan with the lobster and crabmeat and toss until it is well combined.
Evenly divide up and top the lobster and crabmeat mixture over the fried plantains. Sprinkle it with sesame seeds and serve it with line wedges.
