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Kent Rathbun of Abacus’ Lobster Scallion “Shooters”


Serves 8 | Prep Time: 2 hours

2 oz. sesame oil
4 cloves garlic, minced
2 shallots, minced
1 stalk lemongrass, minced
2 oz. ginger, peeled and minced
1 lb. lobster meat, chopped fine
¼ cup tamari soy sauce
2 tbsp. mint, chopped
2 tbsp. basil, chopped
32 pieces dumplings wrappers
2 eggs, whipped
¾ quart peanut oil

In a medium sauté pan, sauté the garlic, shallots, lemongrass, and ginger in sesame oil until slightly browned. Remove from heat and transfer to mixing bowl. Then fold in the lobster meat, soy sauce, sambal, scallions, mint, and basil. Lay out dumpling wrappers evenly on a flat surface, then brush a thin layer of egg on each wrapper. Place a small amount of the mixture in the center of the wrapper. Then fold the edges of the wrappers up around the mixture and squeeze the edges to seal the dumpling. Deep fry dumplings in peanut oil until golden brown at 350°.

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