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1
Preheat the oven to 500 degrees F. Mix vanilla seed, sugar, and rum together in a large bowl.
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2
Add the pineapple and marinate for 15 minutes.
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3
Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized.
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4
Cool and cut into small diced pieces.
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5
Set aside.
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6
Cut tails lengthwise and crack shell.
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7
Pull out meat but keep tail attached at tail end.
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8
Season with Bijol, salt, and pepper.
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9
Brush with butter.
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10
Roast until cooked, approximately 15 minutes, basting with butter a few times.
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11
Cool and dice.
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12
Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango dressing.
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13
Preheat a grill: Cut sugar cane into 4 skewers, about 4 to 5 inches long.
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14
Season with Bijol, salt, and pepper.
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15
Mix butter, zest, and fruit juice then brush shrimp with butter mixture.
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16
Grill, basting with butter mixture until shrimp is fully cooked.
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17
Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips.
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18
Fill coconut with salad.
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19
Garnish with lengthwise chips and pineapple leaves.
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20
Spoon a tablespoon of dressing on each plate.
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21
Lean shrimp skewer against coconut and plate at an angle.
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22
Start by adding everything from lime juice to cilantro and blend.using a burr mixer, hand held electric mixer or whisk.
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23
Slowly add in oil while continuing to blend.
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24
Season with salt and pepper.
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25
Preheat the oven to 200 degrees F. For the pineapple chips: Peel and cut the pineapple in half width-wise.
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26
Cut small wedges out of the pineapple to create thin flower slices.
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27
Cut other half lengthwise to remove the core.
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28
Dip into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips.
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29
Bring all ingredients to a simmer in a small saucepan.
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30
When the sugar is dissolved, remove from the heat and allow to cool.
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31
Remove the vanilla bean.
