Best 2 Lobster Dumpling In Seafood Consomme Recipes

Lobster Dumpling in Seafood Consomme image

Provided by Food Network

Number Of Ingredients 16

1/2 pound shrimp, peeled and deveined
1/2 pound lobster
2 tablespoons mascarpone
1 egg
1/2 tablespoon minced ginger
1/4 cup diced water chestnuts
1 tablespoon cilantro, finely chopped
1/8 teaspoon salt
1/4 cup water
16 pieces wonton wrappers
2 tablespoons red and yellow bell pepper, brunoise
1 tablespoon cilantro
2 to 3 tablespoons orange topiko (fish roe)
2 cups chicken broth
3 cups water
1 teaspoon dashi

Steps:

In a food processor, puree the shrimp, lobster, mascarpone cheese, egg, ginger, water chestnuts, and cilantro. Transfer to a bowl and season with salt and pepper. Cover with plastic wrap and refrigerate for one hour. Consomme: Place the broth, water and dashi in a pot bring to a boil. Lower the heat and simmer for a few minutes. Dumplings: Lay out the wrappers on a work surface and place a heaping teaspoon of the filling in the center of each. Wet the edges of each wrapper with a little bit of water, gather the edges together, and twist to close. Place the dumplings on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate until ready to use. Bring a large saucepan of water to a boil and cook the dumplings for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and serve with the consomme. Garnish with bell peppers and cilantro.

Consomme image

Provided by Food Network

Categories appetizer

Time 1h55m

Yield 1 gallon

Number Of Ingredients 14

Steps:

Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil
Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese
In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt, hot sauce, and garnishes.