Make a delicious shellfish bowl

Kona Shellfish Bowl

Ingredients:

  • 3oz ½ lobster tail
  • 2pc u-8 prawn
  • 3pc clam
  • 1pc scallop
  • ½ c abalone mushroom
  • ½ c konyaku noodle
  • 6oz aromatic broth
  • 1pc baguette 10 inch
  • 2T green butter
Directions:
  1. Cook noodles (according to package directions)

  2. Add butter, sautéed mushrooms & seafood. Cook in a skillet for 3 to 4 minutes.

  3. Pour broth over seafood and serve with baguette.
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Aromatics for coffee press

  • Cilantro
  • Basil
  • Lemongrass
  • Kaffir
  • Ginger
Aromatic broth

Ingredients:

  • 1gal chicken stock
  • ½ c tom yum
Directions:
  1. Simmer and skim off fat.
  2. On pick up pour hot broth into coffee press with aromatics.
  3. Pour table side.
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Green Butter

Ingredients:

  • 2 sticks softened butter
  • ¼ c minced garlic
  • 3c minced parsley leaves
  • 2c minced shallot
  • Season to taste
Directions:
  1. Add everything to robocoupe and blend till butter becomes bright green and liquid.
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About Jon Matsubara:

Award winning chef, Jon Matsubara of The Royal Hawaiian's Azure Restaurant in Waikiki, previously opened the innovative Stage Restaurant as its executive chef, instrumental in the design of the restaurant, wine bar, café and event center.

Chef Matsubara started his culinary career under the tutelage of Roy Yamaguchi.

He honed his skills under several master chefs within prestigious restaurants including the Alan Wong's Restaurant, Canoe House Restaurant in the Mauna Lani Bay Hotel and Restaurant Jean Georges, Tabla and Bouley in New York.

Chef Matsubara attended the French Culinary Institute in New York.

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