Crystals, rubies, pearls

  • Preparation Time20 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyHard

For the dumplings

1 Maine lobster, cooked
25g sliced spring onions
Salt and pepper
225g wheat starch
40g tapioca starch
40g potato starch
475ml boiling water
1 tbsp vegetable oil

For the tuna

115g blue fin tuna
1 tbsp truffle salt

For the foam

120ml truffle oil
Salt and freshly ground black pepper
1 tbsp Sriracha
Caviar, for garnish
Special equipment: foamer

1) Remove meat from the lobster, and coarsely chop. Mix in spring onions 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 tbsp 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 mins.

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

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

4) Lay spring onions 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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