The Lobster Roll:
4 fresh lobster tails
2 large washed celery sticks
3 medium green onions
2 ripe Haas avocados
4 cloves of fresh garlic
1 cube of salted butter
3 tablespoons of mayonnaise
1 fresh lemon
Black pepper and sea salt
1 package of Hawaiian “Mini Sub” rolls
Preheat the oven to 450 degrees.
Dice celery, onion, avocado and place in a glass bowl. Chop the garlic cloves.
Add garlic to butter in a sauce pan and heat on medium-low until melted.
Bring 4 cups of water to a rolling boil. Add the lobster tails and return to a boil for 3 minutes. Remove from the water and split the tails long way and lay on a sheet pan with the meat sides facing up. Use half the melted butter/garlic and spoon onto the meat side of the tails (they will be par-cooked and translucent in the center). Place in the oven and bake for 4 minutes or until just losing their translucency as they will continue to cook in the shell when removed from the oven. Let them sit on cutting board to finish cooking for 2 minutes. Place Hawaiian sub rolls in toaster and lightly toast them. Remove the lobster meat and chop it into 1/2” pieces. Add the chopped lobster to the glass bowl, add the mayonnaise and mix thoroughly with the celery, green onion, avocado and the juice from half a seeded lemon. Sprinkle with fresh black pepper and sea salt to taste. Place heaping tablespoons onto the toasted sub rolls, drizzle with remaining butter/garlic and serve with the remaining lemon cut into wedges.
4 large bass or snapper filets
4 cups Asian Salad blend
½ cup Ginger dressing
20 corn street taco size tortillas
3 cups Mexican Cotija cheese
3 cups fresh mild salsa
2 large Haas avocados
½ cup chopped cilantro
1 fresh lemon
Seasoning salt and black pepper
Place two tablespoons of vegetable oil in a large sauté pan and preheat on medium high heat. Slice fish fillets into 1” wide strips and season to taste. Slice avocado, chop cilantro and slice lemon then set aside. Place fish fillet strips into pan and sauté for 2 minutes then flip and cook for another 2 minutes. Reduce heat to medium and add mild salsa. Toss ginger dressing into to Asian blend salad and set aside. Heat tortillas in a separate sauté pan and keep warm in a towel. Remove fish from pan and place in tortillas. Top with Asian salad, avocado, cilantro and Mexican Cotija cheese. Serve with fresh lemon wedges and an ice cold beverage.
2 pounds fresh caught Bluefin or Yellowfin tuna
2 tablespoons wasabi tobiko caviar
4 green onions
2 japanese cucumbers
7 shishito peppers
2 sprigs of fresh dill
2 teaspoons of sriacha
4 tablespoons of Makoto’s ginger dressing
2 tablespoons of Kikkoman’s wasabi sauce
1 tablespoon low sodium soy sauce
4 tablespoons of roasted sesame seeds
1 package of wontons
Pan roast the shishito peppers in 1 tablespoon of sesame oil. Remove from pan and drain oil on paper towels. Fry the wontons to a golden brown and dry on paper towels. Dice the fresh tuna, place in a glass bowl, cover with paper towel and return to the refrigerator. Dice two avocados, green onions, cucumbers, shishito peppers and chop the dill then mix into the bowl with the fresh tuna. Add sriacha, ginger dressing, wasabi sauce, 1 tablespoon tobiko caviar and sesame seeds then mix with tuna thoroughly. Split and deseed the last avocado then scoop out and fill each side with remaining caviar. Serve immediately with crispy wantons and a glass of ice cold beer or crisp white wine.
Beer Battered Fish:
3-4 pounds of fresh caught Red Snapper, Halibut or White Seabass
2 cups of lager beer
3 large egg whites beaten to stiff peaks
2 cups all-purpose flour and 1 cup for dredging
1 teaspoon salt and ½ a teaspoon fresh cracked black pepper
Peanut or Canola oil
Preheat your deep-fryer or a deep pot filled halfway with oil to 360 degrees. Preheat oven to 300 degrees. Cut the fish fillets into 5-6 ounce pieces. Combine the flour, salt and pepper and 2 cups of beer in a large bowl. Set aside for ten minutes then fold in the beaten egg whites.
Season the fish filets with salt and pepper, dredge in flour, shake off the excess then dip the fish into the batter and fry in batches until golden brown on both sides. Remove from oil with a slotted spoon and drain on paper towels. Carefully transfer to a baking sheet and keep warm in the oven. Serve with a favorite tartar sauce, cocktail sauce and fresh lemon in addition to a fresh garden salad and an ice cold lemonade.
Tempura Coconut Lobster Skewers:
3 medium lobsters deshelled
1 package wooden skewers
2 packages Shirakiku tempura batter
Large bowl of ice
1 ½ cup ice water
1/2 cup shredded sweetened coconut
Spicy cocktail sauce
2 fresh lemons
Sweet chili sauce
1 sweet yellow onion cut into strips
Soak wooden skewers in water for 10 minutes.
Pour 1 cup of dry tempura mix onto a plate for dredging
Preheat vegetable oil to 360-375 degrees in a deep fryer or in a deep wide frying pan.
Preheat oven to 300 degrees.
Pour 1½ cup ice cold water into a medium size mixing bowl and add 2 cups of Shirakiku tempura batter then mix and stir. DO NOT BEAT. Batter should be thin and lumpy. Place this bowl of tempura mix into a larger bowl filled with ice to keep the batter ice cold through the entire cooking process.
Cut lobster meat into 1 ¾” squares then place two pieces onto skewer with onion strips in between lobster pieces. Dredge one skewer at a time and immediately dip into the ice cold tempura batter then immediately sprinkle with coconut. Slide gently into the hot oil and fry until golden brown turning frequently. Remove from heat and place on paper towel to drain then place on wire rack pan in the preheated oven to keep warm. Repeat with the remaining lobster/onion skewers. Cut lemon into wedges and serve with your favorite cocktail sauce/sweet chili sauce and a freshly tossed green salad.