Spicy Lobster & Crab on Plantain Chips

Plantains are a starchy, potato-like fruit in the banana family and commonly found in tropical areas and recipes. Whether fried, boiled or steamed, a plantain will take on and enhance the flavor of the other food and flavors in a dish while adding a hint of mild banana flavor.

This recipe calls for fresh live lobster and crabmeat mixed with spices and plated on top of freshly fried plantain chips. It is a traditionally tropical meal with coconut milk and the acid from fresh lime wedges.

Serves 2

4 tbsps sesame oil
1 ripe plantain, cut diagonally into 1/2-inch slices
1/4 cup cooked lobster meat, roughly chopped
1/4 cup crabmeat, boiled and removed from shells
1 tspn red curry paste (this can be omitted if you do not 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 saute pan over medium heat, slick the pan with 3 tablespoon of sesame oil. Saute the plantain slices for 2 minutes per side or until golden brown. Divide up and transfer to two plates.

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.

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