Recipe courtesy of Chris Cheung

Crystals, Rubies, Pearls

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 35 min
  • Cook: 5 min
  • Yield: 4 servings
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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


4 ounces blue fin tuna

1 tablespoon truffle salt


1/2 cup truffle oil

Salt and freshly ground black pepper

1 tablespoon Sriracha


  1. Remove meat from the lobster, and coarsely chop. Mix in scallions and season with salt and pepper. 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 and fold. This should make about 12 pieces (3 per serving). Place in steamer basket and steam for 3 to 4 minutes.;


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

Garnish: caviar

  1. Mix all ingredients in blender, insert into foamer and shake to combine.;


  1. 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.
  2. 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.