Lobster Salad Recipe

The Gourmet Review

The Four Seasons always has exceptional chefs and cuisine. The Four Seasons Resort Hualalai in Hawaii is no exception. Chef Angela Kenyon at the Beach Tree Restaurant created this Lilikoi Lobster Salad.  It’s one of the most popular items on the menu, according to Executive Chef Nick Mastrasusa.

Since the Lilikoi fruit can only be found on the Hawaiian Islands, Chef Angela suggests substituting any tart fruit, such as lemon, if you can’t find the Lilikoi fruit. For example, use lemon as a substitute in the vinaigrette and call it Lemon Lobster salad! It’s a favorite poolside as well and it’s delicious.


6 ounces grilled lobster tail

2 ounces Lilikoi Vinaigrette

5 each cucumber ribbons

1 head frisee

4 each orange segments

7 each watermelon

Pinch black lava salt

Pinch black pepper

4 each pea tendrils

5 each flowers petals (optional)

Lilikoi Vinaigrette

1 cup Lilikoi pulp

½ cup lemon juice

1 cup orange juice

2 each Shallots Minced

Pinch salt

Pinch pepper

2.5 cups olive oil



Brine the lobster tail (optional) Cut in half. Season and grill. Cool down. Remove from the shell and cut. Using a peeler, cut the cucumber into segments. Segment the oranges and cut the watermelon into cubes. Toss lobster, cucumber, frisee, orange segments with lilikoi fruit. Garnish with edible flowers, black lava salt and pea tendrils.


LILIKOI VINAIGRETTE (Or substitute lemon for lilikoi for Lemon Vinaigrette)

Scoop out the seeds of the lilikoi. Combine with minced shallots and  citrus juice. Season with salt and pepper



-The Gourmet Review

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