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Baked Lobster Tail with Shrimps, Scallops and Clams Island Style BBQ Salmon Sweet Corn Relish with Baby Bok Choy

BROADCAST DATE: 11/30/03

Baked Lobster Tail with Shrimps, Scallops and Clams
From the Kitchen of:
Chef Clifton Kaholokua of the
Sheraton Moana Surfrider Banyan Veranda Restaurant

2 each lobster tail, 2-4 oz.
6 each shrimps, 21/25 size
6 each Manila clams
4 each scallops, 10/20 size
1/2 c. citrus nage
1 c. shiitake mushrooms, sliced
8 each assorted baby vegetables (carrots, zucchini, squash)
1 tsp. shallots, chopped
1/2 tsp. garlic, chopped
3 Tbs. sherry wine
4 c. chicken stock
2 Tbs. butter
3 Tbs. parmesan cheese, shredded
Italian parsley, chopped
1 c. aborio rice
salt & pepper

Preparation
Prep lobster tail and put on back of shell, butter and season.
Bake lobster in oven at 350 degrees for 5 minutes or until done. Risotto-sauté shiitake mushrooms with butter and shallots, then add rice in and stir together then slowly add some chicken stock and cook till liquid is gone and repeat this task over medium flame adding more stock until rice is done (rice will absorb stock each time), then mix in parmesan cheese.
Citrus nage - reduce 1 cup whipping crème in pan to 1/4 cup, take off from heat and whip in 1/8 cup of butter to thicken, them mix in 1/2 tsp. squeezed lemon and 1/2 tsp. or orange concentrate to complete nage.
Season and sauté clams, scallops and shrimps with butter and garlic in pan, flame and reduce with sherry wine, then finish off with citrus nage and chopped Italian parsley.
Season and sauté baby vegetables in butter.

Presentation
Place risotto in middle of a nice big pasta plate.
Lay lobster tail on top of rice and place rest of seafood around.
Drizzle sauce on lobster and seafood.
Place baby vegetables on plate
Garnish with a sprig of Italian parsley.

Island Style BBQ Salmon Sweet Corn Relish with Baby Bok Choy
From the Kitchen of:
Chef Clifton Kaholokua of the
Sheraton Moana Surfrider Banyan Veranda Restaurant

4 each salmon filet
6 each baby bok choy, blanched

Marinade for Salmon
2 c. salad oil
1/4 c. shoyu
1/8 c. onions, minced
1 Tbs. cilantro, chopped
1 1/2 tsp. liquid smoke
1/2 tsp. garlic, chopped
dash of red chili flakes

Set oil aside and blend all other ingredients together adding in oil slowly.

Corn Relish
3/4 c. fresh corn
1 1/2 Tbs. olive oil
1 Tbs. cucumber, cut 1/4"
1 Tbs. red & green bell peppers, minced
1 Tbs. purple onion, minced
1 Tbs. cilantro, chopped
1 Tbs. sweet chili sauce
1/2 tsp. garlic, minced
1/2 tsp. lime juice
dash of salt & white pepper

Mix all ingredients together

Butter Sauce
3/4 whipping crème
1/2 tsp. shallots, chopped
1/2 tsp. vinegar
1/8 c. butter
dash of salt & white pepper

Preparation
Mix all ingredients for marinade.
Pour marinade over salmon and marinate for 1 hour.
Season and sauté salmon till done.
Butter sauce-reduce whipping crème, shallots and vinegar till 1/4 cup, then take off from stove and slowly stir in butter to thicken sauce, season with salt and pepper.
Mix corn relish and set aside.

Presentation
Lay baby bok choy in middle of plate and place two pieces of salmon on top.
Drizzle sauce on and around salmon.
Place some corn relish on top of salmon and garnish with Italian parsley sprig.