|
|
|
Lobster
Recipes
Soups
Thai Hot and Sour Miso Soup with Lobster Dumplings
12 Lobster Dumplings – recipe follows
6 cups chicken stock
¼ ounce red miso
2 ounces enoki mushrooms
2 ounces chanterelle mushrooms
1 leek, white part only, julienned
½ teaspoon ginger, minced
½ teaspoon garlic, minced
3 Kaffir lime leaves
2 teaspoons lemon grass, finely minced
1/2 teaspoon Rayu (spicy sesame oil)
1 teaspoon fish sauce
1/8 teaspoon shichimi
Juice of one lime
Garnish:
2 Tablespoons red bell pepper, diced
2 Tablespoons yellow bell pepper, diced
3 Tablespoons fresh cilantro
4 stalks lemon grass
l teaspoon furikake
Prepare dumplings, cook and set aside.
Place next eleven ingredients in stock pot, bring to boil
and simmer for 15 minutes. Add shichimi and lime juice,
strain into soup plates.
To serve, add 3 dumplings, garnish with peppers, lobster
claw, fresh cilantro and stalk of lemon grass. Sprinkle
soup with furikake (optional).
Lobster Dumplings:
1 pound lobster meat (reserve claw meat for garnish)
2 Tablespoons heavy cream
1 small egg
½ teaspoon ginger, minced
1/8 teaspoon garlic, minced
½ teaspoon fish sauce
¼ cup water chestnuts, finely diced
¼ teaspoon basil, minced
To taste salt and freshly ground pepper
1-1/2 Tablespoons cornstarch
¼ cup water
12 wonton wrappers
In food processor or blender, puree the lobster, cream,
egg, ginger, garlic, fish sauce, water chestnuts and
basil. Transfer to bowl and season with salt and pepper.
Cover with plastic wrap and refrigerate one hour. Combine
cornstarch and water in small bowl. Lay out wrappers and
place ½ Tablespoon of filling in the center of each. Brush
edges of wrappers with the cornstarch mixture. Gather the
edges together and twist to close. Place the dumplings on
a baking sheet lined with parchment paper, cover with wrap
and refrigerate one hour. Just before serving, bring a
large saucepan of water to a boil and cook the dumplings
for about five minutes, or until they float to the surface
|
|
|
|
|
Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com