HONOLULU (HawaiiNewsNow)- Of the five dishes available in the Taste of Azure menu for $65, Grace Lee and Jon Matsubara, Executive Chef of Azure Restaurant, will be preparing Kona Lobster Tail Risotto Marinated Tomato, Saffron, Waialua Sea Asparagus with along with Chef Chai.
Five-course menu "Taste of Azure" is offered nightly from 5:30 to 9 p.m. for $65 per person or $85 per person with wine pairings. Please contact the Starwood dining desk at 921-4600.
Hawaiian Yellow Tail Ahi, Japanese Hamachi
Avocado & Watermelon Radish Salad, Ginger Vinaigrette, Papadum Crisp
Wine Pairing: Crois de Susana Balbo Malbec Rose'
Dungeness Crab & Black Tiger Shrimp
Kona Lobster Tail Risotto
Marinated Tomato, Saffron, Waialua Asparagus
Wine Pairing: BEX Riesling
Braised Veal & Quail Egg
Hamakua Mushroom, Taro & Brandy Puree, Liquid Parmesan
Wine Pairing: Vita Nova Merlot by Jim Clendenen
Kula Strawberries & Fior Di Latte
Balsamic & Cinnamon Fadrizzle
RECIPE (Courtesy of Azure Restaurant)
Kona Lobster Risotto
Soffrito, Saffron, Waialua Asparagus & Marinated Hamakua Springs Tomato
4 tablespoons extra virgin olive oil
1cup diced apple wood smoked bacon
½ cup sofrito
1 tablespoon chopped garlic
1 tablespoon chopped thyme
3 cups Arborio rice
½ tablespoon curry powder
1 cup white wine
7 cups clam juice
2 pinch saffron
1 tablespoon fish sauce
1 cup parmesan cheese
½ cup butter
Salt and pepper to taste
½ cup poached asparagus
~ In a sauté' pan with medium heat, sauté bacon with olive oil for couple 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 reduce and slowly add remaining liquid and keep stir until the rice is cook. Season with fish sauce, salt and pepper. Rice should andantes 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.
4 pieces lobster split in half
For herb butter combine ½ lb butter with 1 tablespoon garlic, 1 tablespoon shallot and 1 tablespoon chopped parsley.
~ Cut lobster in half and rub herbs butter, on meat side. Roast in 350 degree oven till med-rare about 3-5 minutes and remove. The lobster will continue to cook, after remove from oven. Make sure don't over cook the lobster.
1 cup peeled and seeded tomato small dice
½ tablespoon minced shallot
½ tablespoon Dijon mustard
1 tablespoon chopped chives
½ cup extra virgin olive oil
¼ cup sherry vinegar
Salt and pepper to taste
~ 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.
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