This is a take on a dish that I created in Miami when I wanted something that reminded me of the favorite ingredients I grew up with in Puerto Rico: lobster, avocado, plantains, and Key lime, which is also of course, so Florida. Arañitas (“little spiders”) are small fritters made from grated green plantains. They are a nice crunchy garnish to the terrine. I also serve them as a bar snack or hors d’oeuvres.
In a medium bowl, combine the mayonnaise and Key lime juice. Add salt and pepper to taste. (The lime mayo can be refrigerated, tightly covered, for up to 2 days.) Add the lobster meat to the lime mayo and gently mix with a wooden spoon.
In a medium bowl, combine the avocados, scallions, tomato, cilantro, and lime juice. Mix gently with a rubber spatula to blend. Add with salt and pepper to taste. (The relish can be refrigerated, tightly covered, for up to 2 days.)
Cut off both ends of the plantain and make 4 lengthwise incisions into the skin without going through the flesh.
Soak the plantain in warm water for a few minutes. Peel the plantain by using a paring knife to lift off a piece of the skin, then use your fingers to pull all the skin off. This is a little easier to do under mild running water.
Cut the plantain in half, and grate on the medium holes of a box grater.
In a medium bowl, combine the grated plantain with the roasted garlic and salt to taste.
Using your hands, mix well.
In a deep fryer or a heavy medium saucepan, heat the canola oil until
Carefully drop the flattened plantain mixture into the oil. Repeat to add 6 or 7 more arañitas to the oil, without crowding. Fry them, turning once, until golden brown, about 1 minute.
Using a slotted spoon, remove from the oil and place on paper towels to drain.
Place a 2 by 4-inch