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Ingredients

For the broth

Shells of 1.5# lobster or 2 tails

1 – lg carrot peeled and ½” dice

1 – lg onion diced ½”

3 - stalk celery cross cut ½”

4 – cloves garlic

1 - oz  EVOO (Extra Virgin Olive Oil)

¼  - cup tomato paste

12 oz coconut milk

2 quart water

Kosher salt

For the Relish

4 oz lobster tail meat cooked diced very fine

1 – Medium red bell pepper diced very fine

½ - Ripe mango, peeled diced very fine

1 oz chives, cut very fine

For the scallops

16 ea – U-8 scallops – less than 8 per #

**1 tsp – Smoked Alae (Kiawe smoked sea salt)

2 oz – EVOO

4 oz white wine

1 Tbl minced garlic

1 Tbl minced shallot

2 Tbl butter

For the vegetables

 

8 ea asparagus cut in 3 ea, discard bottom 1”, blanched

1 ea yellow squash cut in ½” half-moons

1 ea zucchini cut in ½” half-moons

4 ea mini sweet peppers sliced in ½” rings

4 oz purple cauliflower in small buds, blanched

1 pt mixed tear drop tomatoes, cut in ½

2 Tbl butter softened

S&P to taste

For the Saffron Rice

 

1 c jasmine rice

1 Tbl Saffron threads

1 Tbl minced garlic

2 tsp salt

2.25 c water

Description

Hawaiian Recipes - Cooking Hawaiian Style - Featuring Ono Authentic Hawaiian Food Recipes, Hawaii-inspired Recipes Contributed By Members. Play Our Spin To Win Contest Sweepstakes, Win 0 Gift Card!

Cooking Hawaiian Style