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Amuse Bouche: Lobster Spring Roll, Soup Dumpling, Oyster with Sabayon

Amuse Bouche: Lobster Spring Roll, Soup Dumpling, Oyster with Sabayon

Source: Lee Anne Wong, Top Chef Season 1

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Prep Time: two and a half hours

Serves: 1

Directions:

Wrap lobster and shiitake in spring roll wrapper and fry until golden brown.
Mix soup with gelatin and let set in fridge for 2 hours. Wrap with wonton skin and steam for 2 minutes.
Whip egg yolk over low heat with yuzu until thickened. Place on oyster and torch until light brown.

Ingredients:

1 Spring roll wrapper
1 oz lobster
1 Shiitake, sliced
Canola Oil or Frying
1 Wonton Skin
1/2 oz. Dashi Soup
1 Pinch gelatin
1 Oyster
1 Egg Yolk
1/4 tsp. yuzu juice

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