Succulent selections from the sea

Lobster Thermador ($65)

The Kahala Hotel & Resort is a fine destination for all things lavish and delicious in the culinary world. Situated on a luxurious oceanfront setting, The Kahala offers a myriad of intriguing menu items at its in-house restaurants, which include Seaside Grill, Hoku’s, Plumeria Beach House and The Veranda. Due to limited occupancy at the restaurants, The Kahala strongly recommends advance reservations.

Among the enticing creations offered for dinner at Plumeria Beach House is the Lobster Thermador ($65), with country bread croutons, Gruyere cheese and tomato ogo relish.

Kona lobsters from Hawaii Island are poached lightly, then the claws are removed and the lobster butter flied open. Meat from the claws is removed and chopped, and then mixed with country bread croutons, sautéed Hamakua mushrooms, lobster sauce, cognac, dry mustard, lemon juice and tarragon. This filling is then placed into the head of the lobster and spread over the tail. The lobster is topped with a white wine Gruyere sauce, then baked in the oven. This dish is served with the stewed tomatoes mixed with ogo and fine herbs.

Plumeria Beach House also offers its astounding Auction Seafood Tower ($75 small, $125 large) for lunch and dinner. This stunningly abundant platter includes sashimi of ahi, salmon and hamachi, along with Keahole lobster tail, king crab, jumbo prawns and mussels. It’s accompanied by cocktail sauce, Asian remoulade and ponzu sauce.