Lobster Dumpling in Seafood Consomme


Level:
Easy

CATEGORIES
Ingredients
  • Filling:
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound lobster
  • 2 tablespoons mascarpone
  • 1 egg
  • 1/2 tablespoon minced ginger
  • 1/4 cup diced water chestnuts
  • 1 tablespoon cilantro, finely chopped
  • 1/8 teaspoon salt
  • 1/4 cup water
  • 16 pieces wonton wrappers
  • 2 tablespoons red and yellow bell pepper, brunoise
  • 1 tablespoon cilantro
  • 2 to 3 tablespoons orange topiko (fish roe)
  • Consomme:
  • 2 cups chicken broth
  • 3 cups water
  • 1 teaspoon dashi
Directions

In a food processor, puree the shrimp, lobster, mascarpone cheese, egg, ginger, water chestnuts, and cilantro. Transfer to a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate for one hour. Consomme: Place the broth, water and dashi in a pot bring to a boil. Lower the heat and simmer for a few minutes. Dumplings: Lay out the wrappers on a work surface and place a heaping teaspoon of the filling in the center of each. Wet the edges of each wrapper with a little bit of water, gather the edges together, and twist to close. Place the dumplings on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate until ready to use. Bring a large saucepan of water to a boil and cook the dumplings for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and serve with the consomme. Garnish with bell peppers and cilantro.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Lobster, Mushroom and Sweet Corn in a Pastry Boat

    Recipe courtesy of Emeril Lagasse