Crystals, Rubies, Pearls

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  • Level: Advanced
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 servings
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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

Tuna:

4 ounces blue fin tuna

1 tablespoon truffle salt

Foam:

1/2 cup truffle oil

Salt and freshly ground black pepper

1 tablespoon Sriracha

Garnish: caviar

Directions

Special equipment:
foamer
  1. Dumplings:
  2. 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.
  3. Tuna:
  4. Sear tuna, slice about 12 sashimi slices, 3 pieces per serving, and season with truffle salt. Set aside.
  5. Foam:
  6. Mix all ingredients except caviar in blender, insert into foamer and shake to combine.
  7. Plate:
  8. 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.