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Featured Dish: Thai lobster consommé with dumplings

Davidburke Townhouse, New York City

Executive chef Sylvain Delpique puts lobster bones, lobster bodies, julienne vegetables, lemon grass, ginger, cilantro, mint and basil in the top of a vacuum coffee percolator. In the bottom, he pours lobster broth seasoned with Thai aromatics and percolates it for 10 to 12 minutes. That is poured at tableside into a bowl garnished with egg noodles, ginger, lobster won tons and julienne shiitake mushrooms.

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