Lobster Thermidor ($78)
A popular crustacean among fishermen and chefs alike, the ruby lobster has been a staple in restaurants across the U.S. for decades.
In Hawaii, a popular place to enjoy this dish is during dinner Plumeria Beach House. Located inside The Kahala Hotel & Resort, the restaurant offers the Lobster Thermidor ($78), a whole Maine lobster with Hamakua mushrooms, country bread croutons, Gruyere cheese, ogo (seaweed), Kawamata Farms tomatoes and relish. “Based on executive chef Jonathan Mizukami’s background on French cuisine, lobster thermidor was created almost two years ago,” explains restaurant manager Julie O’Lear.
To make this dish, the lobster is slightly poached and the claws are removed and butterflied open. The claw meat is then removed, chopped, mixed with the bread croutons, and finally sautéed with the mushrooms, lobster sauce, cognac, dry mustard lemon juice and tarragon. The filling is placed in the lobster’s head and spread over the tail. The dish is then topped with white Gruyere sauce and baked.
“Customers can expect great service and exceptional food that we use lots of local fresh ingredients,” O’Lear says.
An open-air restaurant, the eatery features an all-day dining experience with multiple buffets, including the daily breakfast and weekend seafood dinner.
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