Mofongo
Ronnie's Notes
This recipe was given to me by a special friend, Jorge Ramos, whose father was a restaurateur in Puerto Rico. He acknowledges that the dish is usually made with pork, but says the lobster makes it all the better! Serve as an appetizer or side dish.
Prep time: less than 30 minutes
Region: Melting Pot
Instructions
Peel the plantains and cut them into 1-inch slices.
Heat vegetable oil in a deep fryer.
Using a few pieces at a time, deep fry the plantain slices until they turn golden.
Remove the pieces with a slotted spoon or skimmer and place them in a bowl.
Repeat with remaining plantain.
Heat the butter in a skillet over moderate heat.
When the butter has melted and looks foamy, add the onion and cook for , or until they begin to soften.
Add the garlic and the lobster meat and cook for another .
Add the lobster mixture to the plantains.
Mash ingredients with a potato masher (or use a mortar and pestle).
Shape into 12 or more balls.