Mofongo De Mariscos Con Cola De Langosta Recipe
Seafood Mofongo with Lobster Tail - Garlic-Flavored Mashed Plantains With Pork
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Plantains
Seafood
Garnish
Method
Preparing the Plantains
- 1
Fry the Plantains
Peel the green plantains and cut them into thick slices. Heat olive oil in a large skillet over medium heat and fry the plantain slices until they are golden brown on all sides. Remove and drain on paper towels.
- 2
Mash the Plantains
In a large bowl, mash the fried plantains together with garlic, pork cracklings, and salt until well combined and smooth.
Cooking the Seafood
- 3
Prepare the Lobster
Boil the lobster tails in salted water for about 5-7 minutes until cooked. Remove from water, let cool, and chop into bite-sized pieces.
- 4
Sauté the Seafood
In a large skillet, melt butter over medium heat. Add shrimp, squid, and crab meat, cooking until shrimp is pink and squid is tender. Add the chopped lobster, lemon juice, black pepper, and paprika. Sauté for an additional 2-3 minutes.
Combining and Serving
- 5
Assemble the Mofongo
In a serving dish, place a mound of the mashed plantains in the center. Top with the seafood mixture and garnish with fresh parsley.
