Trop­i­cal De­lights

Island Life - - Contents -

With Au Fare.

Au Fare’s Head Chef shares with us one of their very pop­u­lar dishes

In­gre­di­ents

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.

Method

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.

To serve

Twirling with a fork, make a spi­ral with the fet­tuc­cini and set on a plate. Add the lob­ster medal­lions and bisque sauce on top.

Bon ap­pétit!

Au

Fare

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.

Ph: 25580.

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