AZURE LOBSTER “ROLL” WITH MEYER LEMON PRESERVE AND TOBIKO
2 lobster tails (4 ounces peeled)
4 Tablespoons aioli
1 teaspoon finely chopped truffle
1/2 teaspoon truffle oil
12 each Meyer lemon
6 ounces sugar
3 Tablespoons kosher salt
1 teaspoon turmeric
1 ounce browned butter
1 ounce red tobiko
1 loaf brioche
1 cup clarified butter
Tarragon to taste
Skewer lobster tails and blanch in Court bouillon. Pull out right before it is fully cooked, letting heat carry over. Do not ice. Once chilled, slice into fourths. Add truffles and oil to aioli. Peel lemon leaving only zest with no pith. Blanch zest. Juice lemon and save. Put salt, sugar, juice, turmeric and zest together and bring to a simmer. Cook until soft. Blend until puree is smooth. Add water if needed. Freeze brioche. Cut brioche into 3-inch-long-by-1 1/4-inch-wide and 1/2-inch-tall slices. On slicer, cut bread on a 13-15 setting. Cut out 1-inch-diameter circles. Fry circles in the clarified butter until golden brown. Season as they come out. Toast rectangle of bread with seasoned whole butter. Brown butter and add tarragon and chervil. Strain.
Pull a large bead of aioli on top of the plate and a pool for the bread to sit on. Pull a large bead of lemon preserve on bottom right. Place bread on aioli, lobster on top of that with aioli in between slices. Single toasted brioche in lobster. With warm butter, add tobiko and drizzle over lobster. Garnish with chervil.
ROY’S HAMACHI APPETIZER
4 ounces fresh sushi-grade hamachi
1/2 cup lemon-juice concentrate
1/2 cup soy sauce
1 medium chopped onion
2 Tablespoons minced garlic
2 Thai chilis
1/4 cup olive oil
Over medium heat, cook onion, garlic and Thai chilis, then add liquids. Let sauce cool. Carefully slice hamachi to roughly bite-size pieces. Gently mix with other prepared ingredients. Garnish with edible flowers and green
BILL’S PERFECT SCRAMBLED EGGS
1 ounce heavy cream
1 Pinch sea salt
1 Tablespoon butter
Whip eggs and cream in a bowl. Heat butter in a nonstick pan. Once the butter is melted, add salt. When the salt starts to crackle in the pan, add the egg mixture. Let the egg mixture settle in the pan. As soon as it starts to harden, take a spatula and ring it around the edges of the pan until the eggs are fully cooked (approximately 5 minutes). The eggs will appear slightly runny in the pan.
ROYAL HAWAIIAN PINK HAUPIA CAKE
Preheat oven to 350 degrees. Grease two 8-inch baking pans.
8 ounces cake flour
6 ounces granulated sugar
3/4 Tablespoons baking powder
Sift the cake flour, granulated sugar and baking powder together and set aside
4 ounces vegetable oil
4 ounces egg yolks
5 1/2 ounce water
8 ounces egg whites
4 ounces granulated sugar
Whisk oil, egg yolks and water in a bowl and gradually add dry ingredients while whisking. Mix till a smooth batter is created. Whip egg whites until foamy and gradually sprinkle in the sugar. Whip until mixture forms stiff peaks. Gently fold cake batter into egg whites. Pour into pans and bake at 350 degrees 30–40 minutes. Cool on rack.
1 (12-ounce) can coconut milk
4-6 Tablespoons sugar
6 Tablespoons cornstarch dissolved in 3/4 cup water
3-4 drops red or pink food coloring
Bring coconut milk and sugar to a boil. Make a slurry with the cornstarch and water, whisk into boiling mixture. Add a few drops of pink color and continue mixing on heat for 3-5 minutes, until thick. Pour into container and cool completely.
1 quart heavy whipping cream
6 ounces sugar
Pink food coloring
Sweetened coconut flakes
Whip cream with sugar till medium peaks, then add pink to create a pastel color. Set aside. Mix coconut flakes with pink until desired color is reached. Set aside.
Cut the 8-inch rounds in two equal layers for a total of four layers. Put the set haupia in a stand mixer and mix until creamed. Alternate layers of cake and haupia. Ice the cake with the pink whipped cream and coat sides with pink coconut flakes.