Peach Lobster Shu Mai with Shitake Mushrooms and Tobiko Caviar
1 1/2 lbs Maine Lobster
2 Peaches, skinned, peeled, and diced
16Shu Mai Wrappers
1/4 Cup (2 Oz) Chives
1/4 Cup (2 Oz) Shallots
1/4 Cup (2 Oz) Thai Basil
1 Cup Lobster Essence
1 Tbs Flying Fish Caviar
1/2 Cup Shitake Mushrooms, thinly sliced
1 Tbs(1 Oz) Tiparos Fish Sauce
1 Tbs (1 Oz) Extra Virgin Olive Oil
1/2 Cup (4 Oz) White Wine
2 Tbs (2 Oz) Butter
Pepper, to taste
Bamboo, for garnish
Poach Lobster in rapidly boiling salted water for 2 minutes. Remove from boiling water and cool. Remove all meat from Lobster, chop finely, and mix with Chives, Basil, and Fish Sauce.
Season with Salt and Pepper to taste. Finely chop Shallots and sauté in Oil with remaining Shells. Add Basil stalks, White Wine, and Lobster Essence. Reduce, strain, and set aside for later.
Using the same pan, sauté Mushrooms in Butter. Allow to cool. Add to Lobster mixture and fold in Peaches. Divide mixture between Shu Mai wrappers and steam in Chinese steamer basket.
Remove to serving platter and top with Caviar and Lobster reduction. Garnish with Bamboo Stalks.