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Love Lobster & Prawns? ‘Sip & Savor’ Guest Chef Recipes Show How to Cook

The culinary element is a highlight of a Holland America Line cruise for many guests. In addition to the exceptional cuisine that is showcased in a variety of shipboard venues, expert chefs come aboard and share their knowledge in the Culinary Arts Center presented by Food & Wine magazine. Guests can then bring new recipes and new skills to their own home kitchens where they can whip up some of our favorite dishes like a trained professional.

The special “Sip, Savor & Sail” cruises bring a more immersive experience to the already-comprehensive culinary program. Guests are introduced to the finest local cuisine, beverages and specially developed shore excursions when carefully selected guest chefs and local vintners, mixologists and brewmasters join these cruises.

Classes, demonstrations and tastings in the Culinary Arts Center show off the local food and beverage scene, while specialized menu options are featured in the dining room and alternative restaurants. Exciting shore excursions with a special Sip, Savor and Sail focus are available to complete the memorable experience.

Two ‘Sip, Savor & Sail’ Cruises Added for November 2015

Due to the overwhelming success of the six Sip, Savor & Sail voyages that already occurred this year and the popularity of ms Amsterdam’s already-scheduled Aug. 16 voyage, two more dates in November 2015 have been added so it’s not too late for you to experience this culinary extravaganza in the Caribbean!

The Nov. 16, 2015, cruise sails roundtrip from Fort Lauderdale, Florida, and is an 11-Day Southern Caribbean Wayfarer aboard Oosterdam. Already scheduled for this voyage are Chef Tim Tibbitts and his sommelier wife Rebecca, owners of the Flying Fish restaurant in Freeport, Bahamas. Flying Fish was awarded a 4 Diamond Rating by AAA making it only the third restaurant in Bahamian history to achieve this honor and the first in the history of Grand Bahama island. There are less than 30 restaurants in the entire Caribbean with this honor.

On Nieuw Amsterdam’s seven-day Western Caribbean voyage departing Nov. 29, 2015, Chef Natacha Gomez will delight guests with her flavorful and unique culinary creations. Gomez is the catering manager of Kokiyaj Bar and Grill and owner of Chef T in Cap-Haitien, Haiti.

In addition to demonstrations, classes and tastings on the Caribbean voyages, the guest chefs will all host a Calypso Brunch in the Pinnacle Grill.

Sip and Savor shore excursions in the Caribbean include “History & Cuisine of San Juan on Foot” at San Juan, Puerto Rico; “Caribbean Culinary Experience” at Basseterre, St. Kitts; and “Catamaran Cruise with Lobster Lunch” at St. Johns, Antigua.

Chef Andrew Smith Shows How to Make Lobster Three Ways

Chef Andrew Smith from Red Shores Racetrack and Casino recently sailed on the July 11 Sip & Savor cruise aboard Maasdam in Canada & New England. During the voyage he hosted cooking demonstrations featuring local ingredients like lobster and a pre-dinner appetizer and wine pairing event, which were huge successes.

Chef Andrew Smith hosted a cooking demonstration and a food and wine tasting event.

Chef Andrew Smith hosted a cooking demonstration and a food and wine paring event.

During one of his demonstrations, Chef Smith showed guests how to prepare lobster three ways. And now you can, too, with his delicious recipes:


2 Lobsters – approx. 1.25lbs
8 L (or 2 Gallon) water
1/2 cup of salt
8 L (or 2 Gallon) of ice water

1. Place water & salt in a 10 L pot, put on a burner to bring to a boil
2. When it comes to a boil, drop the lobster in (take the rubber bands off)
3. Lobster should take about 10 minutes
4. Have your ice bath set up for to shock the lobster and help it stop cooking

LOBSTER THREE WAYS: #1 Butter Poached Claws

Claws from lobster
1/4 cup butter

1. Ensure the lobster is cooked and deconstructed
2. Warm the butter in a small sauce pan; once warm heat up lobster claws for approx. 2 minutes

LOBSTER THREE WAYS: #2 Citrus Beurre Blanc Claws

1 lemon, juiced and zested
1/2 cup white wine
1/2 cup white wine vinegar
1/2 lb butter
2 tbsp chives, chopped

1. Take claws out of the shell
2. Combine wine, vinegar, lemon juice & zest in a pan on the stove and reduce to approx. 1/4 cup
3. Take pan off of the heat
4. Add cubed butter a little at a time while swirling it in. It should emulsify and become glossy.
5. Season with salt & pepper if necessary
6. Place sauce on top of lobster knuckles

LOBSTER THREE WAYS: #3 Grilled Lobster Tails

Lobster Tails, Cut in half
500 ml white wine
1 tbsp peppercorns, black
1 bunch of thyme
3 large egg yolks
250 ml butter, clarified
1/2 lemon, juiced
Dash of each salt & pepper


1. Boil the vinegar together with peppercorns and thyme, reduce by half. Strain and reserve
2. Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
3. Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
4. Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.

Lobster tail
1. Grill Lobster Tails and finish with Hollandaise Sauce

Chef Andrew Smith shows the difference between male and female lobsters during his cooking demo.

Chef Andrew Smith shows the difference between male and female lobsters during his cooking demo.


Chefs Helen and Lisa Tse Prepare Prawns on Nieuw Amsterdam

In addition to Sip, Savor & Sail cruises, Holland America Line’s Culinary Arts Center presented by Food & Wine magazine hosts top chefs and wine experts from all over the world on dozens sailings throughout the year. Helen and Lisa Tse, head chef and founder of Sweet Mandarin in Manchester, England, are British-born twin sisters and third generation women restauranteurs. They sailed on Nieuw Amsterdam’s June 9 Mediterranean cruise and showed guests how to make some of their family’s favorite recipes.

My strongest childhood memories are of the kitchen – the click-click of my mother’s heels on the tiled floor, the amazement as the king prawns cooked in the billowing steam and turned from translucent white to bright pink and calling out for mum to cook another one and watch the magic prawn change colour. Schoolwork and a thousand little frustrations and missed Friday night parties evaporated as we sat down to eat this dish. My mum told me this dish would be my inheritance, the living part of our family tree and she taught us how to make this dish as the basics of our birth right. She said “this dish tantalises the taste buds and the eyes”. You know what? She was absolutely right. — Chef Lisa Tse

Chef Lisa Tse's Sweet Chilli King Prawns, top, was featured during one of their demonstrations. They also hosted a special dinner.

Chef Lisa Tse’s Sweet Chilli King Prawns, top, was featured during one of their demonstrations. They also hosted a special dinner.


Makes 2. Prep Time 15 minutes. Cook Time 15 minutes


250g king prawns peeled and de-veined
4 sticks of asparagus chopped into small pieces
1 onion cut into slices
1 medium ginger peeled and sliced
2 spring onions
1 tbsp of vegetable oil
1 bottle of Sweet Mandarin Sweet Chilli Sauce


1. Prepare the vegetables. In a pan with boiling water, soak the diced asparagus for 3 minutes till softened then drain.
2. Season the king prawns with some salt to give it flavour.
3. Heat the wok and add in the oil.
4. Stir fry the ginger and the vegetables.
5. Add in the king prawns and cook for 5-7 minutes till the king prawns have turned vibrant pink.
6. Pour in the Sweet Chilli Sauce and mix through the dish
7. Cook till it bubbles and serve with steamed rice.

For a full scheduled of Culinary Arts Center guest chefs, click HERE.

Have you cruised with one of our guest chefs? What was your favorite dish they created?

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