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Fresh Kona Lobster with Chili Ginger Sauce Hawaiian Vintage Cocoa Bean Curried Lobster

BROADCAST DATE:   February 18, 2001

Fresh Kona Lobster with Chili Ginger Sauce
From the Kitchen of: Chef Chai Chauwasaree of Chai's Island Bistro

1 1/2 lbs. fresh Kona lobster, tail cut in half from head to tail, dusted with all purpose flour
1 c. vegetable oil
1 clove garlic, chopped
1/2 Tbs. chili paste in oil (Prick Prao)
1 Tbs. oyster sauce
1 Tbs. bell pepper, diced
1 Tbs. red onion, diced
1 Tbs. green onion, sliced
dash of sugar, to taste
1 lb. kabocha pumpkin
1/4 c. hot water or chicken stock

Peel and clean kabocha pumpkin and cut into bite size pieces or 1-2 inches, make sure all the seeds are removed.

On high heat, steam the pumpkin for 5-10 minutes, depending on how thick the pumpkin is.   Using a bamboo stick or small knife, push it through the pumpkin.  If it can go through the pumpkin easy, then the pumpkin is cooked all the way.  Mash the pumpkin with a masher or a fork.  Set aside.

Clean and cut the lobster in half from head to tail with shell on and coat with flour.

In a wok or deep fryer, pre-heat the oil 375 degrees.  Deep fry the lobster until it turns to a light brown color (about 1 1/2 minutes).  Set aside.

In another pan, sauté garlic and chili paste with 1 Tbs. of vegetable oil for about 1 minute (make sure garlic is not burnt).  Add hot water or chicken stock and oyster sauce.  Bring it to a boil for 1-2 minutes.

Add lobster, bell pepper, red and green onions.  Cook for one more minute until the sauce is mixed into the lobster and vegetables.

Place the mashed kabocha pumpkin in the center of a plate then top with lobster and sauce around the sides.

Optional:  You may substitute lobster with scallop, shrimp or fresh fish.

Hawaiian Vintage Cocoa Bean Curried Lobster
From the Kitchen of:  Chef Glenn Chu of Indigo Restaurant
Cocoa Bean Curry Base
1/4 c. water
2 Tbs. macadamia nuts, toasted
1 stalk lemongrass (bottom hearts only, minced
1 inch galangal, peeled and minced
1 inch ginger root, peeled and minced
2 shallot, minced
5 cloves garlic, minced
1/4 c. Hawaiian Vintage Chocolate Cocoa Bean, ground
1 tsp. turmeric
2 kaffir lime leaf, ground
1/2 c. corn oil
12 c. chili paste

Place water, lemon grass, garlic, galangal; ginger root and shallot into a blender and process until smooth.  Add macadamia nuts, cocoa bean powder, turmeric, kaffir leaf and process until mixture in incorporated.  Heat oil to 300 degrees, then fry chili paste.  Sauté for 3 minutes then add blended ingredients.   Cook for 20 minutes on medium heat.  Remove from heat and cool.  Will keep refrigerated for 1 month.

Hawaiian Vintage Cocoa Bean Curry Sauce
18 fl. oz. unsweetened coconut milk (Mae Ploy brand)
3 Tbs. sugar
1 1/2 tsp. kosher salt
1/2 c. curry base

Heat coconut milk, sugar and salt until you get a soft simmer.  Stir often.   Add curry base and simmer for an additional 5 minutes.  Adjust taste.

1 medium onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
6 lobster tails (6 oz. each), split in half, shelled

Sauté onions and bell peppers for 2 minutes.  Add curry sauce and increase heat to high.  Add lobster and turn heat to low.  Cover and cook for 3 minutes or until lobster is cooked.  Serve immediately.