Hawaiian Steak and Lobster with Pineapple
Honolulu chefs showcase a steak and lobster entree pairing featuring sirloin or flank steak with canned Hawaiian pineapple and vegetables. A soy pineapple sherry broth keeps the mix moist and flavorful, served with Lemon-Buttered Rice and a tropical dessert lineup for easy, elegant entertaining.
MENTIONED IN THIS ARTICLE
Honolulu
New England
Royal Hawaiian Hotel
Hawaitan Steak and Lobster with Pineapple Recipe
A colorful stir fry combines sirloin or top round beef, lobster meat, pineapple, celery, mushrooms, snow peas and green onion in a savory sauce. Cooked quickly in peanut oil, it finishes with a cornstarch thickened glaze served over lemon buttered rice.
Lemon Buttered Rice Recipe
Water and lemon juice boil then rice is added and steamed until tender. Butter lemon peel and parsley are tossed in, then the dish is arranged on a serving plate with tomato wedges for garnish. Makes 5 or 6 servings.
Pineapple Meringue Cake With Lemon Zest
A cake batter blends flour sugar baking powder and salt with oil egg yolks lemon peel and undrained pineapple. Egg whites with cream of tartar form stiff meringue folded into mixture then baked in a tube pan at 325 F for about 1 hour 5 minutes. Cool invert slice and serve plain or with sherbet sour cream and brown sugar.