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Lobster Crisps in Champagne and Dill Sauce

This recipe comes from Laurie Sanders via "".


5 tbspns Butter - at room temperature
6 Gyoza (potsticker) wrappers (if unavailable substitute wonton wrappers)
1 x 1 1/2 - 1 3/4 Pound Live Lobster
2 cups Extra-dry Champagne
2 cups Water
1/3 cup Chopped Shallot
1 tspn Tomato Paste
1/4 cup Whipping Cream
3/4 cup Thin Strips Fresh Fennel Bulb
3/4 cup Thin Strips Peeled Carrots
3/4 cup Thinly Sliced Leek (white and Pale Green Parts Only)
4 tspns  Chopped Fresh Dill


Preheat 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.

Cook 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.

Place 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.

Melt 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.

Rewarm 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.

Serves 2