Recipe for Eddie V's Edgewater Grille Lobster And Shiitake Dumplings from the Restaurant section.
Edde V's Edgewater Grille Lobster and Shiitake DumplingsSource: Chef John Carver - Eddie V's Edgewater Grille, Phoenix, Arizona - azfamily.com 8 ounces lobster meat, cooked 2 cups shiitake mushrooms, julienned 3 ounces dry sherry 1 1/2 cups cream, divided 1 bunch scallions, thinly sliced 1 teaspoon ginger, peeled and grated 1 teaspoon garlic, finely chopped 2 teaspoons olive oil 8-inch rice paper, softened in damp cotton napkins, as needed 1 teaspoon brown sesame seeds 2 tablespoons daikon radish sprouts 1 teaspoon sambal chili sauce 4 ounces butter, diced into 1/2-inch pieces and softened 8 ounces white wine 1 tablespoon shallots, diced 1/2 cup tomato, diced In a saucepan over medium heat, combine tomato, white wine, shallots and 1/2 cup cream; reduce to 1 cup. Add butter. Pour mixture in a blender; process until smooth. Saut? scallions, garlic and shiitake mushrooms in olive oil until soft. Add sherry and 1 cup cream; reduce until thick. Remove mixture from heat. Add ginger and lobster meat; season with salt and pepper. Cool to room temperature. Place 1 tablespoon lobster filling in the center of each piece of rice paper; bring edges together to form a sealed purse. Place dumplings in a bamboo steamer; steam until heated through. Garnish with sesame seeds, sprouts and sambal. Serve with butter sauce.
We hope you enjoy your freshly made Eddie V's Edgewater Grille Lobster And Shiitake Dumplings. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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