At Indigo, chef Ian Kleinman has put together a globe-trotting, multiple-fusion board of fare, but his most outstanding creation -- the one thing we can't help but order anytime we find ourselves seated in Indigo's blue-on-blue dining room -- is the lobster spring rolls. This Asian-inspired appetizer combines fat chunks of perfectly cooked lobster and juicy shrimp with a rough green-onion brunoise and nutty candied garlic, then wraps the mix in crisp, maple-glazed phyllo tubes the size and length of a good Macanudo and tops them with a melting scoop of risotto gently flavored with citrus. It's a dish that shouldn't work -- that doesn't work on paper -- and it's a credit to the skill of Kleinman and his crew that something so odd, so derivative and with so many divergent influences works so brilliantly on the plate and on the palate.