Lobster Pionono
Ingredients
Instructions
- 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".
- Chill the mixture over an ice bath.
- To finish the pionono, fill round plantain "shells" with lobster mixture.
- Preheat 1/4-inch of vegetable oil in a saute pan.
- Dredge piononos through flour then beaten egg.
- Pan fry until brown on 1 side, then turn over and finish cooking in the oven for 10 minutes.
Nutrition & Diet Analysis (per serving)
606
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).