Sponsored by Hawaii Gas
Hidden away in windward Oahu, you’ll find a cocktail bar and restaurant with a secret entrance! Gaslamp getting internationally attention and HI Now host Jobeth Devera is with the swanky speakeasy’s assistant manager and head chef to talk about what guests can expect inside while preparing its “Off Shore Surf & Turf,” a dish featuring an 8oz “Tristan de Cunha” Lobster Tail, a dry aged Wagyu Tomahawk Chop, and U-10 Maine Scallops.
When it comes to Gaslamp, people usually find out about the speakeasy by word of mouth. The restaurant features swanky jazz from its saxophonist, and provides a classy atmosphere with exquisite cocktails. In terms of food, Gaslamp is a steak and chop house with an abundance of seafood options and European appetizers.
Gaslamp hosts weddings as well as large corporate and private events every month and can hold up to 38 guests.
Recipe: Off Shore Surf & Turf
8 oz Tristan De Cunha Lobster Tail
3 Tbsp purified butter
1 Tbsp Rosemary
1 pinch salt & pepper
2.2 lbs Wagyu Ribeye (flash sear on cast iron skillet)
2 Tbsp herb butter
1 pinch truffled salt
2 Tbsp Lemongrass Brown Butter
Sea Asparagus (garnish)
1) Poach lobster tail in brine (shallots, peppercorn, salt, sugar, rosemary)
2) Brine must come to a boil, add lobster tail, and poach for 2 min.
3) Pull and chill in ice bath
4) Separate meat and shell
5) Once chilled, place meat in Cryovac bag
6) Add 3 Tbsp purified butter and 1 Tbsp rosemary to bag
7) Seal bag
8) Marinate for 3 hours
9) Add 1 gallon water to large pot, then set immersion device to 160 degrees
10) Once set, place lobster in bag into water
11) Poach for 30 minutes, then pull out and open bag.
12) Slice sashimi style, serve
13) Heat cast iron skillet to 300 degrees
14) Add 1 Tbsp of olive oil to skillet and place Wagyu onto cast iron, sear each side for 1 minute each
15) Place 3 Tbsp of herb butter on top of Wagyu and place in oven at 200 degrees
16) Cook for 10 – 20 min. depending on weight
17) Once temp is reached, rest Wagyu for 2 min. before cutting pupu style
18) Heat cast iron skillet to 300 degrees and add 1 Tbsp olive oil
19) Season scallops with truffled salt then carefully place onto pan
20) Sear one side for 30-45 seconds
21) Add 1 Tbsp butter then flip scallops
22) Add minced lemongrass and sear for 30 seconds
23) Pull scallops and rest
24) Wait for butter to brown, then pull cast iron off heat and pour brown butter into boat plate
25) Soak scallops in boat plate
26) Garnish on presenting plate with Sea Asparagus
To check it out yourself, make reservations online: gaslamphi.com