Lobster, Scallops and Sea Bass with Sea Urchin Cream Sauce

For the sea urchin foam: Peel the onion and chop very finely. Rinse, remove the strings and finely chop the celery. Heat the butter in a saucepan and saute the onion and celery until the onion is translucent. Add the vermouth and bring to a boil. Pour in the champagne and boil until reduced by about one-thirds. Add the thyme and the lobster stock and boil until reduced by half.

Cut the sea urchins with scissors, collect the juice and pour through a sieve, detach the sea urchins with a teaspoon and set aside.

Separate the tails from the bodies of the lobster. Cut the tails in half lengthwise and remove the meat. Crack the claws and remove the meat and loosen the meat from the body. Pat the scallops and the fish fillets dry. With tweezers, remove any bones form the fish fillets.  

Rinse four 15 cm (approximately 6 inch) small bamboo baskets in hot water and line with cabbage leaves. Divide the lobster, scallop and fish fillets among the 4 baskets, season with salt and pepper.

Rinse the asparagus, remove the tough ends, peel the thick ends of the spears and cut into not too small, bite-sized pieces. Rinse the corn, blanch in a pot of boiling water for a few seconds, rinse under cold water and drain. Peel the water chestnuts if using fresh and quarter. Toss the water chestnuts, asparagus and corn with salt and pepper, drizzle with olive oil and lemon and spoon into the  bamboo baskets.

Stack the bamboo baskets, cover and steam over a pot of simmering water for 4-5 minutes.