Ingredients
Kosher salt
4 raw lobster tails (each 4 ounces)
6 tablespoons fresh lime juice, plus wedges for serving
2 tablespoons minced jalapeño
1/4 cup chopped fresh cilantro leaves
1/4 cup thinly sliced scallions (from 1 to 2)
2 tablespoons extra-virgin olive oil
Fleur de sel
Vegetable oil, for frying 2 large green plantains
1 avocado, thinly sliced
Preparation
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.
If using two 8-ounce lobster tails instead of four 4-ounce ones, increase the cooking time by four minutes.
