Lobster Pionono

Name: Lobster Pionono
Ingredients: 3 ripe yellow plantains; Vegetable oil, for sauteeing; Vegetable oil; 15 ounces cooked lobster, cut in small pieces; 1/2 cup sofrito; 1 tomato, diced; 1 cup tomato juice; 1/4 cup cilantro leaves; Salt and pepper; Bread crumbs to absorb excess moisture; 1 cup flour, for dredging; 2 eggs, beaten

12 ingredients

1 steps

Ingredients

3 ripe yellow plantains
Vegetable oil, for sauteeing
Vegetable oil
15 ounces cooked lobster, cut in small pieces
1/2 cup sofrito
1 tomato, diced
1 cup tomato juice
1/4 cup cilantro leaves
Salt and pepper
Bread crumbs to absorb excess moisture
1 cup flour, for dredging
2 eggs, beaten

Directions

1

["For the plantains: Cut off ends and peel plantain.", "Slice lengthwise at 1/4-inch intervals.", "Pan fry lightly on both sides then drain on paper towels.", "While warm, curve one end to the other and pinch to form circles.", "For the filling: Preheat the oven to 350 degrees F.", "Heat the oil in a large saute pan, and saute lobster, sofrito, and tomato.", "Add the tomato juice and let simmer for 10 minutes.", "Finish with cilantro, salt and pepper.", "Add bread crumbs and stir until mixture is thick enough to spoon into the plantain \"shells\"".""