Chef Dagan Lynn of the W on Vieques’ Maine Lobster With Curry, Coconut, Basmati Rice

In my article on The Big Blend on Saborea, I touched on Vieques and the W Retreat and Spa. When visiting in March, it had just opened and what a treat we had with its Executive Chef Dagan Lynn of Mix on the Beach. In this beautiful atmosphere overlooking the water, Dagan prepared a menu that consisted of:

Amuse-Bouche–Chilled Coco Bean Soup

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Appetizer–Eggplant, Tomato, Mozzarella Terrine with Gazpacho Vinaigrette

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Peekytoe Crab Salad with Taboule, Heart of Palm, green Papaya

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Main Course–Caribbean Lobster “Au Curry” (recipe featured) paired with Joseph Drouhin LaForet, Chardonnay 2007

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For the table–Caribbean Cook Pot of Spring Vegetables and Mushrooms Duxelle

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Dessert–Island Passion Cup with Rum/Ginger Granite

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Maine Lobster With Curry, Coconut, Basmati Rice

Ingredients

4  Maine Lobster 1.5# each

12oz  Coconut Basmati Rice

8oz  Curry Lobster Sauce

12  Pequillo Peppers

1oz  Dry Pineapple

1oz  Dry Grapes

1oz  Coquitos Toasted

1oz   Pearl Onions Fried

Cream Lightly Whipped

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Maine Lobster

Method

Cook the whole live lobsters in a boiling court bouillon, remove the tails after 2 minutes, remove the claws after 4 minutes, and shock in an ice bath. Remove the meat from the shells, and reserve. Save the carcass for the sauce.

Coconut Basmati Rice

Ingredients

10oz   Basmati Rice

4oz    Onion Bruniose

10oz   Coconut Milk

2oz   Butter

1  Sachet (1 clove, 1pod green cardamom, 1 dry red chili)

Olive Oil

Salt & Pepper

Method

Rinse the rice under cold water. In a cocotte heat olive oil and sweat onion until translucent. Add the rice and toast briefly. Add the coconut milk, butter, sachet, and season. Cover and cook in a 450’F oven for 11 minutes. Remove from the oven, fluff rice with a fork and cover, let sit for 4 minutes. Cool flat on a pan.

Pequillo Peppers

Method

Remove seeds from peppers and cut into triangles.

Dried Pinneapple & Grapes

Method

Peel the grapes. Peel the pineapple, cut the flesh into ½ inch cubes. Place both on a silt pat and dry in a 200’F oven for 25 minutes. Reserve.

Coquitos Toasted

Method

Slice coquitos as thin as possible on a mandolin. Place on a sheet pan and toast in 300’F oven for 4-6 minutes, until golden. Reserve.

Fried Pearl Onions

Method

Peel onions and slice as fine as possible on a mandolin. Separate the rings, dredge in flour. Fry in oil preheated to 320’F, until golden and crispy. Dry, season with salt and reserve.

Assembly

Place dried grapes and pineapple in circle on a large plate. Place lobsters and pequillos in 450’F oven for 3 minutes. Place basmati rice in the center of the plate, put the pequillos and lobster on top. Heat the sauce and add the cream at the last minute, sauce over the lobster. Finish with toasted coquitos and fried onion rings.

For me the W was outstanding with the best beach I saw on Vieques, beautiful rooms, and a wonderful spa. Dagan’s food tops it off.

For more on Saborea and the W on Vieques this is our article on The Big Blend Magazine.

W RETREAT & SPA – VIEQUES ISLAND

Phone: 787.741.4100

State Road 200 · KM 3.2 – HC1 Box 9368 · Vieques, PR · United States