Recipe by Lee Zhang An and Martin Wong from Tess Bar & Restaurant – Dilmah Real High Tea Singapore 2015 National Winners 


400 – 500g Boston lobster

250g crème fraiche

3 nos Vanilla pod

3 nos Whole shallots, brunoise

2 Lemon, juiced

30g bonito flakes

100ml clam jus

Salt & Pepper to taste



Blanch lobster in hot water

Deshell lobster.   Chop into cubes to form lobster tartare.  Pile tartare into mould.

Mince Dashi jelly

Sprinkle Dashi jelly on tartare season with garnish (mixed herbs).


Dashi stock & Clam jus jelly:   

Combine 30g bonito flakes to 100ml water

Bring water to boil, add 100ml clam jus till reduction is complete

To make jelly, strain clam jus (100ml clam jus for 1 gelatine sheet)

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