Sofrito, Saffron, Waialua Asparagus & Marinated Hamakua Springs Tomato
Serves Eight
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 cup diced applewood-smoked bacon
- 1/2 cup sofrito
- 1 tablespoon chopped garlic
- 1 tablespoon chopped thyme
- 3 cups Arborio rice
- 1/2 tablespoon curry powder
- 1 cup white wine
- 7 cups clam juice
- 2 pinches saffron
- 1 tablespoon fish sauce
- 1 cup Parmesan cheese
- 1/2 cup butter
- salt and pepper, to taste
- 1/2 cup poached asparagus
Preparation
- In a saute pan on medium heat, saute bacon with olive oil for a couple of minutes; add sofrito, curry powder, thyme, garlic and Arborio rice. Reduce to low heat and cook 3 minutes. Add half the stock, wine and saffron.
- Keep stirring until the liquid reduces and slowly add remaining liquid. Stir until the rice is cooked. Season with fish sauce, salt and pepper. Add Parmesan cheese and butter; stir until butter and cheese incorporate in the rice. Pour in a serving bowl. Add lobster and garnish with asparagus and marinated tomato.
For Lobster Preparation
- 4 lobsters, split in half. For herb butter, combine 1/2 pound butter with 1 tablespoon garlic, 1 tablespoon shallot and 1 tablespoon chopped parsley.
- Cut lobster in half and rub herb butter on meat side. Roast in 350-degree oven about three to five minutes until medium-rare and remove. The lobster will continue to cook after being removed from oven. Make sure not to over-cook the lobster.
MARINATED TOMATO Ingredients
- 1 cup peeled, seeded tomato, small dice
- 1/2 tablespoon minced shallot
- 1/2 tablespoon Dijon mustard
- 1 tablespoon chopped chives
- 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- salt and pepper, to taste
Preparation
In a bowl, mix mustard and vinegar with shallots. Slowly pour in the olive oil to emulsify and season to taste. Add tomato and chives and marinate for 30 minutes.
