9/10/12 - Lobster Potstickers

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1 pound - slipper lobster rough chopped

1 pound - shrimp rough chopped

½ cup - Sesame Oil

2 cups - Napa cabbage thinly cut

1 Tablespoon - ground garlic

1 Tablespoon - ground ginger

1 cup - shiitake mushrooms chopped

1 bunch - cilantro chopped

½ cup - Oyster sauce

1 teaspoon - White Pepper


grind both the slipper lobster and shrimp and refrigerate. In a large sauté pan, heat the sesame oil till smoking. Add the garlic and ginger and quickly sauté for 10 seconds. Quickly add the vegetables and cilantro and sauté for 2 minutes. Finish with the oyster sauce and white pepper. Lay out on a sheet pan lined with paper towel to drain the excess liquid and refrigerate. Once the vegetable mixture is cool, combine with the ground seafood and mix until fully incorporated. Keep the mixture refrigerated until ready to fill pot sticker wrappers.

Togarashi Miso Butter Sauce:

Vinegar Reduction-

1 cup - White Wine

½ cup - White Wine vinegar

1 Tablespoon - black peppercorns

4 sprigs - thyme

2 shallots, julienned

2 cloves garlic

In a medium sauce pot combine all ingredients. Bring up to a boil, then reduce to a simmer. Allow to simmer for a half hour, or until reduced by half.

Miso Togarashi Base:

1 cup - Miso Paste

2 Tablespoon - Togarashi Spice

2 Tablespoon - Furikake

2 Tablespoon - Sriracha

2 Tablespoon - Kabayaki

In a mixing bowl, combine all ingredients until fully incorporated and refrigerate.

Finished Butter Sauce-

6oz -Vinegar Reduction

½ cup - Heavy Cream

1 pound - Unsalted Butter, softened

2 Tablespoon - Togarashi Base

In a medium sauce pot warm the vinegar reduction for 2 minutes. Add the heavy cream and reduce by half. Slowly whisk in the soft butter 1 tablespoon at a time until fully incorporated.