Easy Recipes | Top Food Recipes | The Four Seasons Resort Hualalai

Courtesy The Gourmet Review

The Four Seasons boasts incredibly talented chefs, and this Lobster Salad is an example of what can be done with fabulous ingredients and a drop dead artistic presentation.

One morning, Sous Chef Angela of the Four Seasons Resort Hualalai saw that a box of fresh lobsters had been mistakenly delivered to the kitchen at Beach Tree Restaurant. In a nanosecond, she saw an opportunity to create a fabulous new salad.

I’m not sure any of us can plate the salad quite so beautifully, but I’m going to give it  a try this summer. It is so fresh and you can keep the photo in front of you to recreate. Ready for a challenge? Give this a try.

SERVES: 1

INGREDIENTS

Half of 1 pound lobster

2 ripe tomatoes (use yellow and red if you can find)

juice from 1/2 lemon

Extra Virgin Olive Oil – enough to drizzle over lobster

Avocado, ripe and halved and cut into 4 wedges

2 tbsp fresh sweet corn

5 each baby romaine leaves

10 each corn shoots (I’m still researching this ingredient!)

Black sea salt (or substitute course sea salt)

PREPARATION

Steam the body and tail of the lobster for 6 minutes and the claws and knuckles of the lobster for 9 minutes.

Cool immediately in an ice bath.

Cut the tail in half and remove from the shell.

Crack claw and remove from shell. 

Remove knuckles from the shell and enjoy as a snack!

Toss the lobster in olive oil, salt and pepper.

Grill approximately 3 minutes on each side to heat briefly.

Once removed from grill, squeeze juice from half of one  lemon onto lobster, as well as extra virgin olive oil, so lobster will absorb te citrus flavor as it cools.

Cut fresh corn off the cobb and  toss in extra virgin olive oil and salt and pepper.

Pinch of black salt, any sea salt will do

2 oz Lemon Caper Dill Vinaigrette

PRESENTATION

Arrange the tomatoes, avocado, corn and lobster on the plate to your liking. Chef Angela says that this dish is like a piece of art – no two will look the same.

Drizzle with the Caper Dill Vinaigrette and garnish lightly with sea salt.

Toss the baby romaine in the vinaigrette and tuck the pieces in between the other ingredients as desired.

Finish by tucking in the corn shoots between the lobster tail and claw.

Drizzle the Lemon Basil Dill Coulis around the plate and serve. Enjoy!

LEMON CAPER VINAIGRETTE

1 tbls capers
2 tbls fresh chopped dill
2 tbls fresh lemon juice
8 tbls extra virgin olive oil
No salt because the capers already add the saltiness

Combine all ingredients and serve.

LEMON BASIL DILL COULIS

1/2 cup of fresh dill
1/2 cup of fresh basil
1/4 cup fresh lemon juice
1/2 cup of olive oil

Blend all ingredients together with a few ice cubes to keep it green

– The Gourmet Review

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