Hawaiian Spiny Tail Lobster Dumplings
Tomato Herb Compote, Ginger - Lime Butter Sauce,
Balsamic Vinegar Reduction

Lobster Mousse Filling

1 lb. Fresh Lobster Meat (Shelled & Uncooked)
¼ tsp. Salt
¼ tsp. White pepper
3 tbs. Shallots (Finely Chopped)
4 egg Whites
10 oz. Heavy Cream
16 each Azumaya Wraps
Cut lobster meat into small pieces; place in food processor with salt pepper, shallots and egg whites. Puree for one minute. Slowly add cream while processing. Remove mixture from processor. Place wrappers out cutting board, mix whole eggs (Egg Wash). Place one ounce of lobster mousse in each wrapper; paint edge of wrapper with egg wash and seal. Place in refrigerator. When ready for service, poach dumplings in pot of simmering lightly slated water for 2 – 3 minutes until cooked. Remove from water. Place on dry cloth.

Tomato Herb Compote

1 cup Tomato Diced
½ tsp. Fresh Chopped Parsley
½ tsp. Fresh Chopped Thyme
½ tsp. Fresh Chopped Chervil
2 tsp. Olive Oil
Salt & Pepper to Taste
Sauté tomato and fresh herbs in olive oil. Season to taste.

Ginger – Lime Butter Sauce
3 tbs. Chopped Shallots
2 tbs. Chopped Ginger
¾ Cup White Wine
½ Cup Sweet Rice Wine Vinegar
1 Kaffier Lime Leaf
4 tbs. Heavy Cream
12 oz. Unsalted Butter
Salt & Pepper to Taste
Reduce wine, shallots, ginger, and cream in saucepan over high heat until wine mixture is reduced by half volume. Remove from heat, strain shallots and ginger; slowly add whole butter, one teaspoon at a time until each addition is emulsified. Season with salt & pepper to taste.

Balsamic Vinegar Reduction
Place vinegar in heavy saucepot; reduce over medium heat by 2/3 volume (until syrup consistency), let cool and reserve.

Place Ginger Lime Butter on plate, place four pieces of dumplings on plate, place tomato compote in center of dumplings, Drizzle vinegar reduction over dumplings and serve.




*Executive Chef Greg Gaspar
Maui Prince Hotel, Makena Resort

Recipe featured at
“An Evening of Hope”
Benefit Food & Wine and Auction
November 10, 2001
Hapuna Beach Prince Hotel
*