Calabash Cove lobster fried steamed dumplings
1 oz Sesame Oil
1 oz Clarified Butter
1 1⁄2 oz
Ginger (Peeled & Minced)
1 1⁄2 lb Lobster Tail (Diced)
2 oz Sake Wine
1 t tabasco Sauce
1 t Teriyaki Glaze (See Attached Recipe)
1 pk Wonton Skins
1 large Garlic (Finely Minced)
1 Shallot(s) (Finely Minced)
8 Kaffir Lime Leaves
6 oz soy sauce
1 oz brown sugar
1 oz lemon juice
Heat sesame oil and clarified butter in large sauté pan.
Add in garlic, shallots, ginger and sauté for about 2 minutes, or until their aroma is released.
Add in kaffir lime leafs, lobster tail, and sauté for another 2 minutes over high heat.
Season with salt and pepper and deglaze with sake
Add in tabasco and teriyaki glaze and reduce au sec (almost dry).
Spread lobster mix onto a half sheet pan or a plate and refrigerate until cool to the touch (at least 2 hours).
Using a ring mold, punch out circles or your square wonton wrappers
Brush wonton rounds with egg wash and place a small pile of lobster mix right in the center.
Bring the edges of the wonton wrappers together, squeezing out any air pockets, and forming a half moon. Seal edges using the back of a fork.
Fry with sesame oil wontons on one side then the other once crispy add sake and water and steam until dry.
Serves 4 starters or 2 nice main courses