Ingredients
Dumplings:
- 1 Maine lobster, cooked
- 1/4 cup sliced scallions
- Salt and pepper
- 8 ounces wheat starch
- 1 1/2 ounces tapioca starch
- 1 1/2 ounces potato starch
- 1 pint boiling water
- 1 tablespoon vegetable oil
Directions
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:
- 4 ounces blue fin tuna
- 1 tablespoon truffle salt
Sear tuna, slice about 12 sashimi slices, 3 pieces per serving, and season with truffle salt. Set aside.
Foam:
- Special equipment: foamer
- 1/2 cup truffle oil
- Salt and freshly ground black pepper
- 1 tablespoon Sriracha
- Garnish: caviar
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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