Recipe courtesy of Chris Cheung
Total:
25 min
Active:
20 min
Yield:
4 servings
Level:
Advanced

Ingredients

Dumplings:
Tuna:
Foam:

Directions

Special equipment: foamer

Dumplings:

Remove meat from the lobster, and coarsely chop. Mix in scallions and season with salt and pepper. In a seperate bowl, mix wheat starch, tapioca starch and potato starch. Add boiling water, mix in a stand mixer. Add 1 tablespoon oil. Mix well, pinch small pieces of dough, flatten with cleaver, fill with lobster, fold and press edges to seal. This should make about 12 dumplings (3 per serving). Place in steamer basket and steam for 3 to 4 minutes.

Tuna:

Sear tuna, slice about 12 sashimi slices, 3 pieces per serving, and season with truffle salt. Set aside.

Foam:

Mix all ingredients except caviar in blender, insert into foamer and shake to combine.

Plate:

Lay scallions across each plate. Place tuna and steamed dumplings next to each other. Top dumplings with osetra caviar, spray foam into ramekins for dipping. Serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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