With Au Fare.
Au Fare’s Head Chef shares with us one of their very popular dishes
100g fresh fettuccini I 1 lobster (around 500g) I 1 bouquet garni (mixed herbs) I 10cl cooking cream I A handful of parsley I Spring onion.
Boil the fettuccini in some salted water with a dash of olive oil and when ‘al dente’, drain, and set aside. Put water to boil in a pot and add the bouquet garni, spring onion, salt and pepper. When the water is boiling, throw in the lobster and boil for ten minutes. Let the lobster cool slightly and remove the shell, reserving the lobster meat on a plate. Put the shell and head of the lobster back in with the stock and boil for another 10min on high heat to make the ‘bisque sauce’. Strain the sauce and add 1 teaspoon of tomato paste. Cut the lobster tail into medallion pieces, and gently fry in some olive oil. Add the bisque sauce into the pan and cook for a further two minutes at high heat. Add the cooked fettuccini, cream, parsley and spring onion and cook for a couple of minutes, while stirring and mixing all the ingredients through.
Twirling with a fork, make a spiral with the fettuccini and set on a plate. Add the lobster medallions and bisque sauce on top.
Located right on the water’s edge with great views of Port Vila harbour, Au Fare is the place to go for a relaxing lunch or great dining experience. Enjoy some delicious French/ tropical fusion cuisine and pick your fresh lobster straight from the tank! Daily lunch and dinner specials available and there are now also two traditional canoes for the free use of the restaurant’s patrons. Take yourself for a paddle in the harbour and come back to a delicious lunch or sunset cocktail before dinner! Au Fare rocking Saturday Nights with Port Vila’s own ‘Prince Philip’ band will get you dancing from 8pm and at 9.30 don’t miss the outstanding fire show.