Lobsters: Either boiled or broiled on the barbecue.
Laulau: Make individual portion-sized bundles thus: Cut cooked chicken into one-inch chunks. Mix it with chopped Swiss chard (in place of taro leaves), chopped green onion, tried-out salt pork cubes, a dash of lemon juice and a sprinkling of monosodium glutamate. Wrap the mixture in two ti leaves, going in opposite directions, tie with string and steam 3/4 hour or pressure cook 20 minutes. You can buy ti leaves at most florists, but if you are unable to locate any, use aluminum foil. A curry sauce served with this is excellent.
Baked bananas: Bake firm, ripe bananas in their skins in a 300� oven about 35 minutes, or until easily pierced with a fork. These are served as a vegetable and sprinkled sparingly with salt when peeled.
Sweet potatoes: These, of course, are easy and require no substitute, but if you are serving a curry sauce with the laulau, rice is a perfect accompaniment.
Tahitian fruit poi: This home version is a marvelous dessert. Buy canned peaches and mangoes and drain them well, reserving juice. Make instant vanilla pudding, using the mixed fruit juice as a substitute for half the required liquid and cream for the other half. Cut up bananas and fry them in butter until delicately brown. In a baking dish make layers of pudding, bananas, pudding, peaches, pudding, mangoes, pudding. Bake in a 400� oven until brown on top (15 to 20 minutes). Serve warm or cold with coconut cream on top.
Tahitian rum punch—served before and all through the luau ( Trader Vic's recipe): 2 pounds brown sugar, 5 dozen oranges, 4 dozen lemons, 10 bananas, 3 grapefruits, 2 sprigs mint, 10 bottles white wine, 6 bottles white rum, one bottle of Jamaica rum. Squeeze the fruit and slice the bananas and put everything in a crock, rinds and all, with the exception of the rum. Let this stand overnight. Next day add the rum. Strain off and discard the fruit pulp and rinds and put into a barrel or punch bowl with plenty of ice.