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Edde V's Edgewater Grille
Lobster and Shiitake Dumplings


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


  1. 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.
  2. 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.
  3. 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.
  4. Serve with butter sauce.

Source: Chef John Carver - Eddie V's Edgewater Grille, Phoenix, Arizona -

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