Ingredients
- 2 each 11/2 lb. kona cold lobster (or your favorite lobster)
- 2 each 11/2 lb. kona cold lobster (or your favorite lobster)
- 1 each taro cubed into 2” squares or large slices (or use your favorite potato)
- 1 each head of mustard cabbage, quartered
- 2 each corn on the cob, cut in half
- 2 each 11/2 lb. kona cold lobster (or your favorite lobster)
- 1 each taro cubed into 2” squares or large slices (or use your favorite potato)
- 1 each head of mustard cabbage, quartered
- 2 each corn on the cob, cut in half
- 6 ounce tomatoes, peeled, seeded, and finely diced
- 1/4 cup maui onion, minced (or other sweet onion)
- 2 tablespoon minced fresh chives
- 1 tablespoon rayu (spicy sesame oil)
- 1 teaspoon white or red hawaiian sea salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon sea asparagus, minced (optional)
- 2 each 11/2 lb. kona cold lobster (or your favorite lobster)
- 1 each taro cubed into 2” squares or large slices (or use your favorite potato)
- 1 each head of mustard cabbage, quartered
- 2 each corn on the cob, cut in half
- 6 ounce tomatoes, peeled, seeded, and finely diced
- 1/4 cup maui onion, minced (or other sweet onion)
- 2 tablespoon minced fresh chives
- 1 tablespoon rayu (spicy sesame oil)
- 1 teaspoon white or red hawaiian sea salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon sea asparagus, minced (optional)
- 2 ounce canola oil
- 1 ounce large onion, coarsely chopped
- 2 stalk celery, coarsely chopped
- 1/2 stalk carrot, peeled and roughly chopped
- 2 stalk lobster shells and heads, split
- 1 gallon lon water
- 1 gallon piece konbu (about 5 in square)
- 6 gallon dried shiitake mushroom
- 2 tablespoon dashi or to taste
- 1 teaspoon bonito flakes
- 4 stalk lemon grass
- 4 stalk each kaffir lime leaves
Preparation
Baking Directions:
Lobster:Bring a large enough pot to fit two lobsters with about 5 qts of water to a boil.
Place the lobsters in the hot water and immediately turn off the heat.
Let the lobsters steep in the hot water for 2 1/2 minutes and remove.
Let the lobster cool down naturally at room temp.
The lobsters will not be thoroughly cooked.
Once cooled, remove the tail meat from the shell and reserve.
Also reserve the shells for stock.
(Note: For presentation you can also leave the shell attached to the tail meat and cut each tail in half lengthwise.)
Vegetables and starch:Cook the Taro until you can insert a toothpick into it easily.
Blanch the mustard cabbage in salted boiling water for 30 seconds and shock in ice water.
Boil the corn in boiling water till done.
Reserve all till later.
Lomi-lomi Tomato:Combine all the ingredients in a bowl and stir gently to blend.
Cover and refrigerate for at least 1 hour.
Lobster stock:Heat the oil in a large heavy soup pot over medium heat until hot and simmering.
Add the onion, celery and carrots, and cook for about 4 minutes.
Add the lobster shells, water, kombu, shiitakes, dashi, bonito flakes, lemon grass, kaffir lime leaves, Roma tomatoes and ginger.
Simmer over low to medium heat to extract the flavors out of the lobster shells and to concentrate the flavors by reducing the liquid for about 20 minutes or to about 4 cups.
Strain through a fine china cap and reserve.
*For bread, spicy mayo and fish portion of recipe see below
