Escovitch Lobster & Plantain Festival | Typhanie Cooks

Typhanie Cooks

Name: Escovitch Lobster & Plantain Festival
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: Previously Frozen Raw Lobster Tail; Zatarain's Crawfish, Shrimp & Crab Boil; Zatarain's Crawfish, Shrimp & Crab Boil; Land O Lakes Butter Spread, Garlic & Herb; Napoleon Co. Grille Garlic Cloves; Little Bear Curly Parsley; Carrot; Organic Onion; Grace Hot Pepper Sauce, Caribbean Curry, Scotch Bonnet; Dromedary Sliced Pimentos; Heinz All Natural Distilled White Vinegar; Heinz All Natural Distilled White Vinegar; O Organics Cane Sugar, Granulated, Organic; Plantain; Talking Rain AQA Water, 9.5 pH

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Escovitch Lobster & Plantain Festival

Serves 820 mins prep30 mins cook

A flavorful dish combining escovitch lobster with a delicious plantain festival. The lobster is seasoned and cooked with butter, garlic, and spices, while the plantain festival is made with ripe plantain and a special mix.

0 servings

What you need

lobster tail

tsp seafood seasoning

Land O Lakes Butter Spread, Garlic & Herb

tbsp salted butter

garlic clove

tsp parsley

carrot

yellow onion

Grace Hot Pepper Sauce, Caribbean Curry, Scotch Bonnet

scotch bonnet pepper

tsp pimento

Heinz All Natural Distilled White Vinegar

cup vinegar

O Organics Cane Sugar, Granulated, Organic

tsp granulated sugar

plantain

tbsp water

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Instructions

Step 1: Season lobster tails with fish and seafood seasoning, then melt salted butter in a pan and add minced garlic.
Step 2: Cook the lobster tails in the butter for about 5-7 minutes until they are pink and cooked through.
Step 3: In another pan, prepare the escovitch sauce by sautéing sliced onions, garlic, and carrots.
Step 4: Add scotch bonnet pepper, pimento seeds, vinegar, granulated sugar, and salt and pepper to taste; simmer for 5 minutes.
Step 5: For the plantain festival, mash the ripe plantain and mix it with the festival mix and water until combined.
Step 6: Shape the mixture into small balls or patties and fry in hot oil until golden brown.
Step 7: Serve the cooked lobster topped with escovitch sauce alongside the plantain festival.

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