Lobster Dumplings
Serves: 2
Total: 50M
Prep: 20M
Cook: 30M
5.0
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Recipe Preparation
- 1 lobster tail
- 1 pound butter
- 1 tsp capers
- 1 tsp lemon yuzu sauce
- 1 tsp shallots
- 1 lemon segment
- 1 edible pansy flower
Step Description
1
Remove the lobster meat from the tail and cut it into even pieces. Flatten the pieces into dumpling wrapper shapes and season with salt and black pepper.
2
Dice the remaining lobster meat into small pieces and mix with capers and lemon yuzu sauce to create the filling. Lightly season with salt and black pepper.
3
Shape the lobster mixture into dumplings. Use the ThermoPro TP30 Infrared Thermometer Gun to make sure the melted butter reaches 200°F , then submerge the dumplings in the butter. Once nearly cooked, drain most of the butter, leaving a small amount in the skillet. Pan-fry the dumplings until golden brown.
4
Plate the cooked dumplings and garnish with lemon segments, shallots, and an edible pansy flower. Serve immediately.
