Wan-Tan with Lobster and Tomato Compote

Ingredients

• 250 g flour
• 100 g semolina
• 2 tbsp olive oil
• 1 pinch salt
• 3 eggs
• flour (for working)
• 500 g lobster (1 lobster)
• 100 g crème fraîche
• 1 tsp orange zest
• Salt
• pepper (from the mill)
• 1 tbsp chopped basil
• 1 Egg white
• 100 ml White wine
• 100 ml heavy cream
• 200 ml lobster stock
• 1 tbsp Crème fraîche
• 1 tbsp lobster butter
• Salt
• 400 g yellow tomato
• 1 tbsp butter
• 1 tsp Honey
• 1 pinch ground ginger
• 1 tbsp chopped tarragon
• 4 tarragon sprigs
• oil (for frying)

Instructions

1. 1.

   Mix flour and semolina. Knead with olive oil, salt, and eggs into a pasta dough. If needed add a little cold water. Cover the dough and let rest for 30 minutes.

2. 2.

   Place the lobster head‑first in boiling water for 3 minutes, remove and shock in cold water. Crack the lobster and separate meat from tail, claws, and joints. Blend 125 g of lobster meat with crème fraîche into a fine purée. Season the purée with orange zest, salt, and pepper. Dice the remaining lobster meat and fold it into the purée with basil.

3. 3.

   Roll out the dough on a floured surface to a thin sheet. Spoon filling onto the dough at ~6 cm intervals. Cut into squares and brush edges with egg white. Pull corners up and press edges over the filling. Let rest lightly dusted with flour until set.

4. 4.

   Bring white wine and lobster stock to a boil, reduce by half. Add cream and crème fraîche, simmer briefly.

5. 5.

   For the tomato compote, steep tomatoes in hot water, shock, peel, quarter, core, and slice into strips. Whisk butter, honey, and ginger; toss tomatoes in the mixture off the heat, season with salt, and add chopped tarragon.

6. 6.

   Heat water in a pot and oil the steamer basket. Place Wan‑Tans side by side on the basket, cover, and steam for 5–7 minutes.

7. 7.

   Remove sauce from heat, stir in lobster butter, season with salt.

8. 8.

   Briefly fry tarragon in hot oil and drain on paper towels.

9. 9.

   Take Wan‑Tans out of the steamer, arrange on warmed plates. Pour sauce over them, add tomato compote, garnish with tarragon, and serve.