Lobster Salad On Crispy Baguettes Recipes

Steps:

• In a pot, bring 10 cups water to a boil. Season with 1 tablespoon kosher salt; reduce heat to a simmer. Add lobster and cook until bright red and opaque, about 4 minutes. Transfer to a plate; let cool completely.
• Using kitchen shears, cut each shell along length of tail. Remove meat and chop into 1/2-inch pieces. Combine lobster meat with lime juice, jalapeño, cilantro, scallions, and olive oil; season with sea salt.
• Heat 2 inches vegetable oil in a heavy-bottomed pot until a thermometer registers 375°F. Set a wire rack inside a rimmed baking sheet. Trim both ends of plantains. Score plantain peels lengthwise with the tip of a paring knife and remove; cut plantains diagonally into 1-inch rounds. Working in batches, fry, turning, until golden and tender, 3 to 4 minutes. Transfer to rack with a slotted spoon.
• Transfer fried plantains to a cutting board and, using the bottom of a measuring cup, flatten to 1/4-inch thickness (craggy edges are good). Bring oil temperature back to 375°F. Working in batches, fry flattened plantains (tostones) again until golden and crisp, 2 to 3 minutes. Transfer to rack; immediately season with sea salt.
• Lightly mash sliced avocado onto tostones. Top with lobster mixture and serve with lime wedges.