Lobster Pionono
Serves 10
- 3 ripe plantains
- 1 1/2 pound lobster
- 1/2 c. sofrito (pureed peppers, onions, garlic, cilantro, olive oil, salt and pepper)
- 1 tomato, diced
- 1 c. tomato juice
- 1/4 c. cilantro, chopped
- Salt, pepper and cumin powder to taste
- 2 handfuls of bread crumbs
- 1/4 c. diced pumpkin
- 1/4 c. diced onion
- 1/4 c. diced chorizo sausage
- 5 aji dulce (small peppers)1 can pigeon peas
- 1 c. chicken stock
- 2 c. cooked rice
- 1/4 c. flour 2 eggs for drenching
- 20 cherry tomatoes
- Chives to garnish
1. Cut off plantain ends and peel. Slice into ¼-inch pieces, lengthwise. Fry lightly on both sides, then drain on paper towel. While warm, curve one end to the other and pinch to form circles. For the filling, sautee lobster, sofrito and tomato; add tomato juice and simmer. Add cilantro, salt, pepper and cumin to taste, and bread crumbs to absorb liquid. Chill.
2. Sautee pumpkin, onion, chorizo, sofrito and aji dulce in some oil. Add peas, stock and reduce. Add rice and reduce until mixture is wet and sticky.
3. Fill circled plantains with lobster mixture. Preheat 1/4 inch of vegetable oil in a sautee pan. Dredge plantains with eggs and flour. Fry till brown on one side. Turn over and bake at 350 degrees for 10 minutes. Garnish with baby tomato and chives.
Posted online 03/01/01.
