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
Prep Time: two and a half hours
Serves: 1
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

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.