Lobster Wonton with Tomato Compote

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.

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.

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.

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.

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.

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

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

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