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Luxurious lobster

Recipes prepared by chefs Chai Chaowasaree, of Chai's Island Bistro, and Glenn Chu, of Indigo Eurasian Cuisine, on the "Hawaii's Kitchen" "Broke the Mouth Cooking Challenge" this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Fresh Kona Lobster with Chili Ginger Sauce

Chef Chai Chaowasaree

1 pound kabocha (Japanese pumpkin)
1-1/2 pounds fresh Kona lobster
Flour
1 cup plus 1 tablespoon vegetable oil
1 clove garlic, chopped
1/2 tablespoon chile paste in oil (Prick Prao)
1/4 cup hot water or chicken stock
1 tablespoon oyster sauce
1 tablespoon bell pepper, diced
1 tablespoon red onion, diced
1 tablespoon green onion, sliced
Dash of sugar, to taste

Peel and clean kabocha and cut into bite-size pieces, 1-2 inches, with all the seeds removed.

On high heat, steam the pumpkin for 5-10 minutes, until a bamboo stick or small knife can be easily pushed through the pumpkin. Mash pumpkin pieces 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 1 cup of the oil to 375 degrees. Deep fry the lobster until it turns light brown (about 1-1/2 minutes). Set aside.

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

Add lobster, bell pepper, and red and green onions. Cook for 1 more minute until the sauce is mixed into the lobster and vegetables. Add sugar, to taste.

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

Note: This recipe also works with scallops, shrimp or fresh fish instead of lobster.

Hawaiian Vintage Cocoa Bean Curried Lobster

Chef Glenn Chu

1 medium onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
6 lobster tails (6 ounces each), split in half, shelled
Cocoa Bean Curry Base:
1/4 cup water
1 stalk lemongrass (bottom hearts only, minced
5 cloves garlic, minced
1 inch galangal, peeled and minced
1 inch ginger root, peeled and minced
2 shallot, minced
2 tablespoons macadamia nuts, toasted
1/4 cup Hawaiian Vintage cocoa beans, ground
1 teaspoon turmeric
2 kaffir lime leaf, ground
1/2 cup corn oil
12 cup chile paste
Hawaiian Vintage Cocoa Bean Curry Sauce:
18 fluid ounces unsweetened coconut milk (Mae Ploy brand)
3 tablespoons sugar
1-1/2 teaspoons kosher salt
1/2 cup curry base

Prepare the curry base: 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 chile 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.

To prepare the curry sauce: Heat coconut milk, sugar and salt to a soft simmer. Stir often. Add curry base and simmer an additional 5 minutes. Adjust seasonings to taste.

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 3 minutes or until lobster is cooked. Serve immediately.

Nutritional information unavailable.

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