Lobster Dumpling In Seafood Consomme
- 1/2 pound shrimp peeled, deveined
- 1/2 pound lobster
- 2 tablespoons mascarpone
- 1 egg
- 1/2 tablespoon minced ginger
- 1/4 cup diced water chestnuts
- 1 tablespoon finely-chopped cilantro
- 1/8 teaspoon salt
- 1/4 cup water
- 16 pieces wonton wrappers
- 2 tablespoons red and yellow bell pepper brunoise
- 1 tablespoon cilantro
- 2 tablespoons orange topiko, fish roe - (to 3 tbspns)
- 2 cups chicken broth
- 3 cups water
- 1 teaspoon dashi
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.
This recipe yields ?? servings.