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Recipe from Four Seasons Explorer: Coconut Grilled Lobster

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This recipe is by Stephane Brallet, Executive Chef of Four Seasons Resort Maldives at Landaa Giraavaru.

Coconut Grilled Lobster
Serves 4

Ingredients:

  • 4, 2 lb (1 kg) lobsters
  • 1 tbsp (15 ml) sea salt
  • ½ tbsp (7 ml) black pepper
  • 2 tbsp (30 ml) avocado oil, divided
  • 1 tbsp (15 ml) ginger-garlic paste
  • 2 cups (500 ml) vegetable stock
  • 2 lemon basil leaves
  • 1 stalk lemon thyme
  • 15 asparagus spears
  • 1 cup (250 ml) snowpeas
  • 2 baby leeks, halved
  • 1 baby fennel, quartered
  • salt and pepper to taste
  • 2 tbsp (30 ml) chopped parsley
  • 1 medium eggplant
  • 1 tbsp (15 ml) vegetable oil
  • 1 lime, cut into wedges
  • 1 lemon, cut into wedges
  • 3 basil leaves

Method:

  1. Separate the lobsters into heads and tails. Boil the heads in water for two minutes and then set aside.
  2. Cut the lobster tails in half. Place tails in a bowl, add salt, pepper, 1 tbsp (15 ml) avocado oil and ginger-garlic paste and set aside to marinate.
  3. While lobster tails are marinating, in a medium pot, bring vegetable stock to a simmer and add the lemon basil and lemon thyme. Add the asparagus, snow peas, leeks and fennel and cook until tender-crisp. Drain and toss with remaining avocado oil, salt, pepper and parsley.
  4. Grill the lobster tails on a charcoal grill (use coconut charcoal, if possible) for 7 to 8 minutes.
  5. Peel eggplant skin and slice the skin into strips the size of linguine pasta. Fry the eggplant skin in hot vegetable oil until crispy. Drain.
  6. To serve, place lobster heads, tails and vegetables on a platter. Garnish with lemon and lime wedges, fresh basil and crispy eggplant skin.

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Joy Island hosts first Gourmet Week with Chef Roberto Valbuzzi

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Joy Island has successfully hosted its first Gourmet Week appointment with the young and talented Chef Roberto Valbuzzi from 30 September to 9 October 2023.

The well-known Italian television personality Chef Valbuzzi strives to combine contemporary cooking techniques with family-passed culinary traditions to produce culinary masterpieces in the Lake Maggiore region. As a result, he was given the title of Territory Ambassador on the Gambero Rosso 2023/2024 Lombardy guide.

Arrival of Chef Valbuzzi has delighted the guests of Joy Island with a culinary experience that was inspired by Crotto Valtellina, creating menu items that resonates with his artistic persona. Ranging from typical Italian “Sciatt” to dishes that mix tradition and innovation, the aim is above all to enhance Italian food and wine heritage, well represented in Joy Island which even boasts a dairy in the resort.

The Cocoon Collection gastronomic weeks events always pledge an unforgettable culinary experience, loyal to Italian tradition and philosophy but full of creative ideas.

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Kandolhu Maldives announces extraordinary collaboration with renowned Chef Yoni Saada

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Celebrated for his expertise in Contemporary Mediterranean cuisine, Chef Yoni Saada will be gracing the island from 13th -18th November 2023. During his stay, he will be showcasing a series of exclusive culinary events at Olive, one the five enticing restaurants on offer on the island, for our guests on the island.

Yoni Saada, the son, and grandson of esteemed Marais butchers, ventured into the culinary world early on at 19, he started by pursuing studies of cuisine and bakery at Ferrandi in Paris. In 2006, at 25, he opened his very first restaurant “Osmose”, and became renowned after participating in the TV show Top Chef show in 2013. The same year, he opened “Miniatures”, a semi-gourmet restaurant of French tapas. In 2014, his new project “Bagnard” was selected Project of the Year by the Gault & Millau guide. Yoni Saada also received the 2014 Young Talent prize.

This extraordinary collaboration with Chef Yoni Saada continues with the resort’s dedication to creating unforgettable moments for our guests, assuring a culinary experience that stands unparalelled. Moreover, a handpicked array of Chef Yoni Saada’s exceptional creations will become a beloved addition to the Olive menu, extending the opportunity for future guests to relish and savour his culinary mastery long after the exclusive event has concluded.

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Hurawalhi Maldives announces exclusive collaborations with Michelin-star Chef Dominik Kappeler

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Hurawalhi Maldives, the adults-only paradise located in the Lhaviyani Atoll, is set to welcome Michelin-star Chef Dominik Kappeler to collaborate with Hurawalhi’s very own Executive Chef Harshal Antil to create culinary masterpieces at Hurawalhi’s world famous 5.8 Undersea restaurant.

Chef Dominik Kappeler, chef and owner of Munich’s celebrated dining destination Showroom, was born to a restaurant-owning family and in the culinary world his name is synonymous with excellence and innovation. The bespoke menus will incorporate local ingredients picked from Hurawalhi’s organic gardens and will emphasise Kappeler’s playful style with an elevated twist to inspire discerning palates.

“I am honoured to be the guest chef at Hurawalhi Maldives. The beauty of this tropical paradise is a perfect canvas for our culinary creations,” says Chef Dominik Kappeler, “Collaborating with the talented Chef Harshal Antil and the remarkable team at Hurawalhi promises to be an unforgettable experience, and I am eager to bring a taste of Showroom to the resort.”

Apart from this exciting culinary partnership, Hurawalhi Maldives will host Sommelier Christophe Pelaud showcasing a palette of Moët Hennessy exquisite selection and Sommeliere Dora Dzurjak. Together with Hurawalhi’s resident sommelier team, they will curate a delightful selection of champagnes and wines from around the world to impeccably complement Chef Dominik Kappeler’s menus.

Sommelier Christophe Pelaud is originally from France and travelled all over the world gaining over 35 years of experience including training in several three Michelin star restaurants in Paris. Sommeliere Dora Dzurjak started her career in Budapest’s hospitality scene, today she has over 15 years of professional experience.

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