oven to 350º. Melt 1 tablespoon butter
in small saucepan. Brush gyoza on both sides
with butter. Arrange on baking sheet. Bake until
golden, 8 minutes. Cool; wrap crisps airtight.
lobster in large pot of boiling salted water
until just cooked through, about 8 minutes.
Transfer lobster to large bowl. Let stand 15
minutes. Working over bowl to catch juices,
twist lobster tails and claws from body. Crack
shells and carefully remove the lobster meat.
Cover and refrigerate lobster meat.
all lobster shells and juices in large saucepan.
Add Champagne, 2 cups water, shallots and tomato
paste. Simmer until liquid is reduced to 1 cup,
about 1 hour. Strain liquid; return to same
pan. Add cream; simmer until reduced to 1/3
cup, 6 minutes.
2 tablespoons butter in heavy large skillet
over medium-low heat. Add fennel and carrots;
sauté 3 minutes. Add leek and saute until
vegetables are crisp-tender, about 2 minutes.
Cut lobster tail crosswise into 8 medallions.
Add all lobster to skillet. Cover; cook just
until heated through, about 2 minutes. Mix in
2 teaspoons dill.
sauce over low heat. Whisk in 2 tablespoons
butter and 2 teaspoons dill. Arrange crisps,
lobster and vegetable mixture on 2 plates. Spoon
sauce over and serve.