INGREDIENTS:
(4 servings)
5 U-2O shrimp, shelled, deveined, and chilled
1 large egg white
2 teaspoons unsalted butter
1 cup Maine lobster tail meat, cooked and diced
1/2 cup fresh corn kernels, roasted
To taste, salt and freshly ground white pepper
12 wonton skins
24 ounces Maine Lobster Bisque (recipe follows)
Maine Lobster Bisque
20 Maine lobster bodies
20 shallots
1 head fresh garlic
1/2 cup tomato paste
1/4 cup brandy
1 quart whole milk
2 quarts heavy cream
1 bouquet garni
To taste, salt and freshly ground white pepper
DIRECTIONS:
Combine shrimp, egg white, and butter in the bowl of a processor and puree until smooth (don't overwork). Fold in Maine lobster and corn; season. Lay wonton skins on work surface; place 1 teaspoon filling in the center of each; bring sides up to envelope filling; dab edges with water to seal. Bring salted water to boil in a pot; boil dumplings 2 minutes; remove with slotted spoon; drain on kitchen towel.
Maine Lobster Bisque
Heat oven to 425 degrees F.
Crush Maine lobster bodies; place in a rondeau; roast until bright red. Place shallots and garlic in a skillet; roast until tender. Add
shallots and garlic to Maine lobster bodies; transfer the rondeau to
stovetop; set over medium heat; add tomato paste; deglaze with brandy
(standing back to avoid flame). Add milk and cream; bring to a boil; reduce heat; add bouquet garni; simmer 2 hours. Strain through china cap, pressing on shells. Pass liquid through fine chinois; season; reserve (keep warm).
Scale-up: Can be scaled up in direct proportion.
To Serve
Bring the bisque to a boil in nonreactive saucepan. Remove from heat and froth with hand blender. Put back on heat for 20 seconds to warm. Place 3 dumplings in each bowl and ladle 6 ounces of bisque around.
