Grilled Hawaiian Keahole Lobster

Grilled Hawaiian Keahole Lobster with island watercress, Molokai sweet potato puree,with accents of pure hawaiian vanilla.

Ingredients for the Lobster

1.5 lb. live lobster

1 qt. nage (Vegetable & White Wine)

2 Tbsp. Olive Oil
Method for the Lobster
1. Poach the lobster in the nage for 8 minutes. Leave the shell on the tail. Cut the tail into halves lengthwise. Remove the shell from the claws and knuckles.
2. Season the lobster with salt, pepper and olive oil.
3. Grill for a couple of minutes just before serving.
Blend Ingredients for the Mango Sauce

1 ripe mango

1/2 c. mineral water

1 tsp. sherry vinegar

1 Tbsp. salad oil, seasoning, salt, pepper, and sugar
Ingredients for the Sweet Potato
1 large sweet potato

1 Hawaiian Vanilla bean

1/2 c. milk
Method for the Sweet Potato
1. Bake whole potato in oven at 450 degrees for 40 minutes. Pass cooked potato through a food mill.
2. Cut the Hawaiian Vanilla beans in half and remove the seeds. In a sauce pot heat the milk and add vanilla seeds. In mixing bowl, combine sweet potato with milk mixture and finish with butter.
Ingredients for the Garnish

4 pcs island watercress

2 Tbsp. lemon, olive oil dressing (lemon juice, olive oil, salt & pepper)
Presentation
1. Arrange the sweet potato puree in the center of the plate.
2. Surround dish with mango sauce.
3. Arrange the lobster tail, claw and knuckles on the top, finish with a bouquet of island watercress in the center.
Recipe provided by Chef Mavro – Honolulu
Visit Chef Mavro site at www.chefmavro.com