Ingredients:

50 x 14g pressed lobster medallions - 35mm cutter lightly brushed with vegetable oil and seasoned with sea salt and white pepper - refrigerated for 4 hours
1L of crustacean stock
2 1/2 teaspoon fish sauce
2 1/2 teapoon light soy
400g egg yolks

Chilli oil mild
Flying fish roe, spicy 
Watercress garnish

Method:

Heat up a steamer and have shotglasses ready for serving. Bring the stock, soy and fish sauce to the boil, whisk into the egg yolk and strain through a fine sieve. Without delay divide into shot glasses, cover wtih baking paper and steam for 4-5minutes or until just set. Turn the heat off and let stand for another minutes, then allow to cool.

Just before cooking, use a spatula slide a lobster medallion on top of the custards. Cover with baking paper and steam for 4-5 minutes, until the lobster is just cooked and the custrad warm.

Garnish with a tiny amount of chilli oil, spicy fish roe and a watercress sprig - Serve with a teaspoon in a glass.