Cuvee 103 Bistro in Clearwater is serving up Lobster Basil Pot Stickers in a Saffron Ginger Cream that you might want to try at home.

The advantage of the pot sticker?

You can make 20 of them.

And share.

Or not.

Chef Todd Barbin says he created this recipe years ago in his head and its flavors — sweet, spicy, flowery, fresh, creamy and salty — blend together for a perfect palette experience.

Lobster Basil Pot Stickers in Saffron Ginger Cream

Serves 8

Pot Stickers
Ingredients
16 Eggroll wrappers / cut in half = 32
32 oz. cooked lobster meat
16-20 fresh basil leaves
Egg wash

Directions
Brush wrapper with egg wash.
Place ½ inch piece of basil towards bottom of wrapper
Add 1 ounce of lobster on top of basil leaf
Fold up similar to rolling a burrito

Saffron Ginger Cream Sauce
Ingredients
3 c. Heavy Cream
1 ½ c. white wine (preferably Chardonnay)
1 tbsp. saffron
1 tbsp. powdered ginger
1 tbsp. oyster sauce
1 tbsp. honey
1 tsp. Sriracha sauce

Directions
Mix all ingredients and let sit refrigerated for a minimum of 1 hour

To Prepare
Brown both sides of pot stickers in a saute pan, very little grapeseed oil.

Add 4 ounces of Saffron Ginger Cream Sauce per 4 pot stickers.

Turn down heat to a simmer.

Simmer until Cream is reduced to “cream soup” consistency.

Top with black sesame seeds and decorate plate with Sriracha sauce.