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Kona Lobster and Vine Ripe Tomato Salad |
 Four servings
Ingredients:
- 4 plum vine ripe tomatoes
- 4 leaves of baby Romaine
- 1 piece of Kona Lobster
- 2 tablespoon Mayonnaise
- 1 tablespoon of fresh corn
- 2/3 tablespoon Tobiko Caviar
- 2/3 tablespoon chopped Celery
- pinch of salt and white pepper
- dash of lemon juice and zest
- 8 fresh basil leaves
- 1 whole avocado chopped
- 4 tablespoons Balsamic vinegar
- ½ tablespoon sugar
- 2 tablespoons extra-virgin olive oil
Preparation:
~ To make balsamic vinaigrette, combine balsamic vinegar and sugar bring to a boil and reduce to quarter, set aside to cool down
~
Bring a pot of water to a boil. With a paring knife, cut an "X" through
the skin on bottom of each tomato. Drop tomatoes, a few at a time, into
water for 10 to 15 seconds. Remove tomatoes with a slotted spoon to a
bowl or sink filled with ice water to cool them down. The skin will
easily slip off each tomato. Slice the tomato to 3 pieces equal
thickness. Set aside
~ Boil the lobster for 5-8 minutes depend on
the size of the lobster and the temperature of the hot water. Remove
the meat from the shell.
~ Combine lobster meat with mayonnaise,
tobiko caviar, corn, celery, lemon juice, lemon zest, salt and pepper
to taste,. Set aside in the refrigerator.
~ For plating in a white salad plate, plate the tomato in the center on the plate, fill each layer of tomato with fresh basil.
~ add a small scoop of avocado on top of the tomato and plate one leaf of baby romaine.
~ add a last scoop of lobster salad on top of romaine lettuce. Garnish with micro greens and crispy tomato skin.
~ drizzle with balsamic vinaigrette and extra virgin olive oil
Fresh Oyster with Tomato Consommé
Four Serving
Ingredients:
6 plum tomatoes, diced
4 pieces of fresh oyster
1 tablespoon Ikura (Salmon Egg)
2 Stems of fresh tarragon
Pinch of dried red chili flakes
Pinch of salt
Lemon Juice if need
Preparation:
~
Peel, seed, and chop the tomatoes. Season lightly with salt and pepper;
place in a sieve suspended over a bowl and refrigerate for several
hours. As the tomatoes release their juice, it will fall into the bowl,
giving you an almost gin-clear liquid with lots of flavor.
~ Season
the tomato water to taste with salt chili flakes, Ikura and refrigerate
until very cold. Reserve the tomato pulp for another use.
NOTE: If the tomato water is not clear, pour it through a fine mesh strainer.
~ Rinse and clean the oyster thoroughly and dry with a paper napkins.
~
Fill a shot glass with the tomato mixture about 3 quarter high, drop a
few leaves of Tarragon and fresh oyster. Serve chill as a starter
Stuffed Cherry Tomato
Four Servings
Ingredients:
16 pieces of large Cherry Tomatoes
2 tablespoons goat cheese
2 tablespoons cream cheese
2 tablespoons crab meat
1 tablespoon chopped sun-dried tomato
½ tablespoon chopped chives
salt and pepper to taste (no salted needed if you use can crab meat)
Preparation:
~
Cut a small portion off the bottoms of each tomato so they will sit on
a tray without rolling. slice off the tops of each tomatoes and scoop
out centers with the small end of a melon scoop to make a hollow yet
sturdy shell; discard centers.
TIP: Turn cherry tomatoes upside down and use the bottom for the top when stuffing. This keeps them standing straight.
Invert tomatoes onto damp paper towels and cover with plastic wrap. Refrigerate until ready to use.
~ Combine the remaining of the ingredients and fill in the tomato with a small spoon or piping bag.
~ Keep in the refrigerator, bring it out 10 minutes before serving
Tomato Bruschetta
Ingredients:
5 plum tomatoes, diced
2 cloves garlic, minced
10 fresh basil leaves, coarsely chopped
5 tablespoons extra-virgin olive oil
Dash of fresh lemon juice
Salt and pepper to taste
French bread slices
Preparation:
~ In a medium bowl, mix all ingredients except bread; set aside.
~
Preheat oven to 475 degrees F. Slice the bread into 1-inch slices. If
you're working with a large loaf, you'll then want to halve each slice
again. Brush one side of each slice with extra virgin olive oil. Place
the slices oil-side down on a cooking sheet, and toast them in the oven
until golden brown.
~ Serve tomato mixture, room temperature, in a
bowl with a spoon and lots of toasted bread slices, or top each
bruschetta with the tomato mixture and place on a large serving plate.
Try not to top too far ahead of serving, as the bread can get soggy.
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