Best 3 Lobster Salad With Tostones Recipes

Lobster salad with tostones is a delightful dish that combines the luxurious flavors of lobster with the crispy texture of tostones. This culinary masterpiece is a perfect appetizer or main course for any special occasion. The lobster salad is made with succulent lobster meat, mayonnaise, celery, red onion, and a hint of lemon juice. The tostones are made from green plantains that are sliced, fried, and then smashed until they are crispy and golden brown. The combination of the creamy lobster salad and the crispy tostones creates a symphony of flavors and textures that will tantalize your taste buds. This recipe also provides detailed instructions on how to make a delicious homemade tartar sauce and a refreshing pico de gallo salsa to accompany the lobster salad and tostones.

Here are our top 3 tried and tested recipes!

LOBSTER SALAD WITH GREEN BEANS, TOMATOES AND BASIL

Lobster Salad With Green Beans, Tomatoes and Basil image

This summery salad makes a fine celebratory lunch or cold supper and makes great use of seasonal vegetables. Everything is dressed with a bright basil vinaigrette. A dab of aioli on the side is a welcome option, too. The hardest part here is steaming the lobsters, but don't worry. It's easy - and economical - to do it yourself. Still, if the idea doesn't appeal, many fishmongers sell steamed lobsters for an additional fee. Or you can buy prepared lobster meat, though that's a bit more expensive. If you decide to do that, you'll need at least one-third pound per person.

Provided by David Tanis

Categories seafood, main course

Time 45m

Yield 4 servings as a main course

Number Of Ingredients 16

Ingredients

4 (1 1/2- to 2-pound) live lobsters
Kosher salt and black pepper
3 bay leaves, 1 teaspoon black peppercorns and 1 teaspoon allspice berries (optional)
1 or 2 small garlic cloves, roughly chopped
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1 loosely packed cup parsley leaves
1 cup green basil leaves, loosely packed, plus 1 small bunch green or purple basil, for garnish
1/2 pound cherry tomatoes, halved
1 pound small green beans (haricots verts), briefly cooked and cooled
1 1/2 pounds heirloom tomatoes, cut into thick slices
4 hard-boiled eggs, peeled, halved and lightly salted
1 pound new potatoes, cooked and cooled
Arugula or salad leaves, for garnish
Aioli, optional (see Note)

Steps:

In a large pot or in batches, so as not to crowd them, steam or boil the lobsters in seawater or heavily salted water. Add the bay leaf, peppercorns and allspice berries, if you wish. Depending on their size, cook the lobsters for 13 to 15 minutes. (Ask your fishmonger for recommended cooking time.) Let lobsters cool to room temperature on rimmed baking sheets.
Using lobster crackers, kitchen shears or a mallet, crack shells and remove meat. Place the claw meat and knuckle meat in a container. Slice tail meat 1/2-inch thick and add to the container. Cover and refrigerate until ready to use.
Make the vinaigrette: Add garlic, mustard, vinegar, olive oil, parsley and basil leaves to a blender jar or food processor. Whiz until slightly thickened. Season to taste with salt and pepper.
Put cherry tomatoes in a small bowl, season with salt and pepper and add 3 tablespoons vinaigrette. Toss to combine. To another small bowl, add green beans and 3 tablespoons vinaigrette. Toss to combine.
Arrange lobster meat in the center of a platter or divide among individual plates. Surround with tomato slices, and season lightly with salt and pepper. Spoon cherry tomatoes over the tomato slices. Scatter green beans artfully. Tuck eggs and potatoes here and there (or serve potatoes separately). Finish with arugula or salad leaves.
Drizzle remaining vinaigrette over everything. Garnish with the prettiest basil leaves. Serve aioli on the side, if using.

SWEET BANANA TOSTONES WITH CARIBBEAN LOBSTER AND HEARTS OF PALM SALAD

Sweet Banana Tostones with Caribbean Lobster and Hearts of Palm Salad image

Provided by Tyler Florence

Categories main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 onion, peeled and quartered
1 bay leaf
8 whole peppercorns
1/4 cup kosher salt
2 (1 1/4 pound) Caribbean (spiny) lobsters
1 mango, peeled and chopped
1 Scotch bonnet pepper, seeded and chopped
2 scallions, green parts only
1/2 bunch fresh cilantro leaves
1 cup unsweetened coconut milk
1/4 cup extra virgin olive oil
2 limes, juiced
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
2 green plantains
1 can hearts of palm, rinsed and drained
1/2 red onion, sliced thin
Kosher salt and freshly ground black pepper
1/4 cup cilantro leaves, for garnish
Lime wedges, for garnish

Steps:

In a large pot filled with water, add onion, bay leaf, peppercorns, and salt. Bring to a boil and cook the lobsters, and cook about 8 minutes. Remove the lobsters from the pot and allow them to cool.
Make the dressing: Put all the ingredients into a blender and puree until smooth. Taste and adjust seasoning with salt and pepper.
Pour 2 inches of vegetable oil into a deep pot and heat it to 375 degrees F.
Peel the plantains and slice them into 1/4-inch thick slices on the diagonal. Fry the plantains in batches until they are crispy, about 5 minutes. Drain on paper towels and season them with salt.
Remove the meat from the tails and slice into 1/4-inch slices. Slice hearts of palm into 1/4-inch disks. In a bowl, combine lobster meat, hearts of palm, and onion; add some of the dressing and toss gently to combine; taste and adjust seasoning. Place several plantain slices on a plate and generously pile on the salad. Garnish with cilantro leaves and lime wedges.

LOBSTER SALAD

Lobster Salad image

This luscious and easy to prepare salad features succulent lobster tossed with yellow bell peppers, crunchy celery and spicy onions all in a creamy base.

Provided by FISHMONGERE

Categories Salad Seafood Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 6

Ingredients

5 pounds cooked lobster meat, shredded
3 yellow bell peppers, seeded and diced
8 stalks celery, diced
1 large white onion, diced
2 cups mayonnaise
2 tablespoons ground black pepper

Steps:

In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 8.1 g, Cholesterol 150.1 mg, Fat 30.4 g, Fiber 1.1 g, Protein 39.8 g, SaturatedFat 4.6 g, Sodium 950 mg, Sugar 2.1 g

Tips:

Choose the Freshest Lobster Possible: The quality of your lobster will greatly impact the overall taste of your salad. Opt for live lobsters if available or ones that are recently caught and properly refrigerated.
Cook the Lobster Properly: Overcooked lobster becomes tough and chewy, so it's important to cook it just until it's opaque throughout. The cooking time will vary depending on the size of your lobster, but a good rule of thumb is to cook it for about 8 minutes per pound.
Prepare the Tostones in Advance: Tostones are best when they have had time to cool and crisp up. Make them ahead of time so they're ready when you're ready to assemble the salad.
Chill the Salad Before Serving: This will help the flavors meld and the salad will be more refreshing. Aim to chill it for at least 30 minutes before serving.
Garnish with Fresh Herbs: Just before serving, sprinkle some chopped fresh herbs like cilantro, parsley, or chives over the salad for an extra pop of color and flavor.

Conclusion:

This lobster salad with tostones is a delightful dish that combines the sweet and succulent flavor of lobster with the crispy and savory tostones. The creamy dressing ties all the elements together, creating a satisfying and balanced salad that's perfect for a summer lunch or dinner. With its vibrant colors and textures, this salad is sure to impress your guests and leave them craving more.