Lobster Dumpling in Seafood Consomme

• 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

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

shrimp, lobster, mascarpone, egg, ginger, water chestnuts, cilantro, salt, water, wonton wrappers, red, cilantro, orange topiko, chicken broth, water, dashi

Taken from www.foodnetwork.com/recipes/lobster-dumpling-in-seafood-consomme-recipe.html (may not work)