|Dried shrimp||2 Tablespoon|
|Lobster||1 , heads split and roasted|
|Stalk celery||1 , cubed|
|Onion||1 , cubed|
|Konbu||1 (Dried Seaweed, 3 X 3 Inch)|
|Bonito flakes/Dried fish||3 Tablespoon|
|Shiitake mushrooms||2 , dried|
|Soy sauce||1 Tablespoon|
|Vegetable oil||1 Teaspoon|
|Dashi stock/Fish stock||3 Cup (48 tbs)|
|Light soy sauce||1 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Onions||2 Teaspoon, finely chopped|
Break the eggs in a bowl.
Use cooking chopsticks to lift up the egg whites 3 or 4 times.
This mixes the eggs without beating air into them.
Add the remaining ingredients for the custard and mix well.
Steamer set-up: Fill a double boiler with water and bring to a boil.
Turn water down to gentle simmer.
To cook custard: Mix custard well with a ladle before pouring custard into glasses or small Chinese cups or soup bowls.
Place the custard into the double boiler or bamboo steamer over water in a wok, and steam slowly for 12-15 minutes.
Do not rush or the custard will over cook, bubble and separate.
When custard jiggles, it is ready.
While the custard is cooking prepare the garnish.
THE GARNISH LOBSTER MEAT 1.
Steam Lobster for 9 minutes.
Let cool at room temperature.
Clean and slice into 1/2" bite sized medallions.
Add sliced lobster to a small mixing bowl.
Season with chopped chives (or spring onions), lemon juice, soy and truffle oil.
Salt and pepper to taste.