Maui Chef Marc McDowell’s Recipe

Pinwheel Lobster & Mango Salad


3 Ripe Mangoes

3  Baby Tomatoes halved

2 Oz.  Kona Lobster, cooked, diced

1/2 Oz.  Haricot Vert blanched cut on bias

1/2 Oz.  Finely julienned Maui Onions

1/2 Oz.  Julienned Heart of Palm

1/2 Oz.  Diced ripe Avocado

1 Pinch  Salt & Pepper

1/2 Tbl.  Passion Fruit Viaigrette

1/2 Tsp.  Vanilla Oil

1/2 Tsp.  Asian Oil

1 Tbl.  Molokai Purple Potato Strings

1/2 Tbl.  Micro Herbs

1 Pinch  Salt

Peel mango cut in half around pit. Take half and slice it into approximately 10-12 very thin slices Curl inside a 3 inch ring mold forming a pinwheel. Place a spatula below it and place in in the center of a plate. Take lobster,
haricot verts,hearts of palm, maui onions, tomatoes, avacado and passion fruit vinaigrette place in a stainless steel bowl. Season with salt and fresh ground pepper, gently toss. Place half of salad in the center of each pinwheel, gently press to compact the salad between the mango ring. Remove the ring molds from the outside of your mango,  should stand on their own. Fry Molokai potato shreds till they stop bubbling remove from fryer. Season w/ salt. Drain & place on top of the lobster salad, top with micro greens. Drizzle with passion vinaigrette, vanilla oil and the Asian green oil.  ENJOY!!