Lobster Wonton with Tomato Compote

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Lobster Wonton with Tomato Compote
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation

Ingredients

for
4
For the dough
250 grams
100 grams
2 tablespoons
1 pinch
3
Pastry flour (for working dough)
For the filling
1
Lobster (About 500 grams or 1 lb)
100 grams
1 generous pinch
fresh cracked Pepper
1 tablespoon
Basil (chopped)
1
For the sauce
100 milliliters
100 milliliters
200 milliliters
1 tablespoon
1 tablespoon
For the tomato compote
400 grams
yellow Tomatoes
1 tablespoon
1 teaspoon
1 pinch
Ginger root (ground)
1 tablespoon
Tarragon (chopped)
also
4 sprigs
Vegetable oil (for frying)

Preparation steps

1.

Mix flour and semolina with olive oil, salt and eggs. Knead into a dough. If necessary add a little cold water. Cover the dough and let rest for 30 minutes.

2.

Plunge the lobster into boiling water for 3 minutes, remove and rinse with cold water. Crack the lobster and remove meat from the tail, claws and joints. Puree 125 grams (approximately 1/4 lb) lobster meat with creme fraiche . Season the lobster puree with orange zest, salt and pepper. Cut the remaining lobster meat into small cubes and stir into the puree along with the basil.

3.

Roll dough portions on a floured surface into thin sheets. Spoon filling onto sheets at a distance of about 6 cm (approximately 2 inches). Cut into squares and brush the edges with egg white. Pull the corners up into a triangle and squeeze the edges over the filling. Lightly dust with flour and allow to rest.

4.

For the sauce, boil white wine and lobster stock together, reduce heat and let simmer to reduce in quantity by about half. Add cream and creme fraiche and continue to simmer.

5.

For the tomato compote, blanch tomato, peel, quarter, core and cut into strips. In a hot pan, heat butter with honey until foamy. Add ginger and tomatoes. Remove from heat and season with salt and chopped tarragon.

6.

Heat water in a pot and place a lightly oiled steamer basket on top. Steam wontons 5-7 minutes.

7.

Remove sauce from the heat, mix with lobster butter and season with salt.

8.

Briefly fry tarragon in hot oil and drain on a paper towel.

9.

Remove wontons from the steamer and place on a warm plate. Top with sauce and tomato compote. Serve garnished with tarragon.