Sardinian style marinated lobster, tomatoes, onions and olives
Work has finally died down to a point where I have my weekends back (yay!) and I’m writing my posts a bit backwards, so this post is from our recent trip to the Maldives.
There were four restaurants at the Four Seasons featuring various cuisines from Arabian, to Chinese, to Italian and a simple grill.
Blu was our favourite restaurant I think simply because it was where we started many of our evenings, enjoying cocktails at the bar. Sipping your cocktails with the Indian Ocean in front of you, surrounded by decor that exactly matched the perfect blue of the ocean is the only way to go daahlings
Chilled pea and mint soup with lobster
On Monday nights Blu serves a lobster degustation menu. We figured that lobster when you’re on an island in the middle of the ocean might, just might, be kind of spectacular.
First course was a lobster salad with Sardinian style marinated lobster, tomatoes, onions and olives. I often find lobster can be heavy and even tough, but this was poached perfectly so that it retained the sweetness and the flesh was light and tender.
Second course was a chilled pea and mint soup with lobster. Beautifully presented at the bottom of a chilled martini glass, the soup is poured over the lobster at the table. The freshness of the pea and mint soup was refreshing in the relative humidity of the evening.
Lobster with reginette pasta, asparagus puree and thyme
Pasta was next with lobster with reginette pasta, with an asparagus puree and thyme. The pasta was perfectly shaped to hold the delicate tomato-based sauce,
Lobster gratin with parmesan and black truffle sauce, wilted spinach and baby carrots
The main course was a half lobster gratin with parmesan and a black truffle sauce. It almost seemed a shame to top off a fresh lobster, served in it’s half shell with parmesan but with classic flavours like that, it was the killer dish of the evening.
Coconut risotto with passionfruit puree and shaved chocolate
Dessert was a coconut risotto with passionfruit puree and shaved chocolate. The combination of the creamy, rich, warm risotto and the tartness of the passionfruit with the melted chocolate was both surprising and delicious.
The food at all four restaurants was just delicious, mainly because they served beautifully fresh seafood, usually very simply prepared. Add the warm hospitality of all the staff, and dining out each evening was just such a joy.