Inside MSA: Inside PR Agency

Just another way to make your stay at St. Regis Bora Bora perfectly delicious…

Remember a scene from the TV show “Friends”, when Ross is to have a dinner with Rachel’s father for the first time and Rachel’s father arranges for the dinner at a seafood restaurant, where “Lobsters” is the dish to have? And when Ross tells him that he’s allergic to lobsters (shellfish), Rachel’s father then, disapprovingly, questions Rachel: “What kind of a person does not eat lobsters?”…

We agree! But then again, it depends, where you have a lobster…

Poached Lobster live from the saltwater basins, Avocado and Pistachio: Light local Basil and Marquesan Lime foam with Pink ginger tempura

For the basil foam: For the basil oil: • 22 gr Thai basil • 22 gr Italian basil • 86 gr Grape seed oil • 8 gr Salt

Blanch the basil, cool and press to remove all excess water, blend in a mixer with the oil and salt then pass through a cheese cloth and then filter it through a fine strainer

For the basil sauce: • 17 gr Egg yolks • 22 gr Lime juice • 5 gr Fish sauce • 5 gr Water • 1 gr Salt • 90 gr Basil oil

Place all ingredients except the basil oil in a blender and emulsify with the basil oil

For the pistachio Guacamole:

For the Pistachio milk: • 100 ml Coconut milk • 35 gr Pistachio paste

For the Guacamole : • 170 gr Avocado • 8 gr Lime juice • 20 gr Pistachio milk • Salt and Pepper to taste

Add all ingredients to a mixing bowl, crush with fork, season to taste Seal closely with film wrap

For the Crisped Rice cooking oil: • 500 ml Grapeseed oil • 120 gr Tahitian ginger

Mix all ingredients; bring to a heat of 80°C (approximately 175°F) for 2 hours, put through a very fine strainer

For the Crisped Rice: • 340 gr Jasmin rice • 50 cl Water

Rinse the rice, bring to the boil in salted water, cover and cook at 190° (approximately 375°F) in the oven for 23 minutes until very cooked and sticky

Lay out on a silpat at a thickness of one grain of rice

Dry out in the oven at 70° temperature until the rice is dry and breakable

Set aside in a dry environment

For the Beer batter: • 100 gr Flour • 200 ml Tahitian beer

Mix the beer and flour in a mixing bowl, pour through a siphon, stir 3 times, and keep cool until required

For the finishing and presentation:

To serve, fry the crisped rice in the ginger oil at high temperature, drain on paper towels, and season with salt

Dip the pink ginger in the beer batter then fry (use 5 per plate)

Steam the lobster tail (500gr) topped with lime zest

Present the lobster in a wooden serving plate on a spoonful on pistachio guacamole

Arrange the tempura and crisped rice decoratively

Dress with basil sprouts and basil oil

Viola! You have your St. Regis Bora Bora Poached Lobster. For more on visiting and dining at St. Regis Bora Bora, go here.