Eddie V's Edgewater Grille-style Lobster and Shiitake Dumplings


  • 4 oz lobster meat, cooked
  • 2 cups shiitake mushrooms, julienned
  • 3 oz dry sherry
  • 1 1/2 cups cream, divided
  • 1 bunch scallions, thinly sliced
  • 1 tsp ginger, peeled and grated
  • 1 tsp garlic, finely chopped
  • 2 tsp olive oil
  • 8-inch rice paper, softened in damp cotton napkins, as needed
  • 1 tsp brown sesame seeds
  • 2 Tbsp daikon radish sproutsp
  • 1 tsp sambal chili sauce
  • 4 oz butter, diced into 1/2-inch pieces and softened
  • 4 oz white wine
  • 1 Tbsp shallots, diced
  • 1/2 cup tomato, diced


In a saucepan over medium heat, combine tomato, white wine, shallots and 1/2 cup cream; reduce to 1 cup. Add butter. Pour mixture in a blender; process until smooth.

Sauté scallions, garlic and shiitake mushrooms in olive oil until soft. Add sherry and 1 cup cream; reduce until thick. Remove mixture from heat. Add ginger and lobster meat; season with salt and pepper. Cool to room temperature.

Place 1 tablespoon lobster filling in the center of each piece of rice paper; bring edges together to form a sealed purse. Place dumplings in a bamboo steamer; steam until heated through. Garnish with sesame seeds, sprouts and sambal.

Serve with butter sauce.

Makes 4

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