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

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

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.

Saut?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.