Recipe Submitted by: Executive Chef Louis Kiefer, The Bar Harbor Inn

To watch Chef Kiefer making the dish on our morning news, click HERE

Serves 8 or 32 dumplings

For the dumplings:

2 oz. Sesame oil
4 cloves of garlic, minced
2 shallots, fine dice
1 tsp. lemongrass paste
2 oz. fresh ginger, peeled and minced
1 pound of lobster meat, chopped fine
1/4 cup tamari soy sauce
2 tablespoons Sambal chile sauce
2 tablespoons chopped mint
2 tablespoons chopped basil
32 small wonton wrappers
Water or egg wash
3/4 quart peanut oil for frying

In a medium sauce pan, saute the garlic, shallots, lemongrass paste and ginger in sesame oil until slightly browned, remove from heat and transfer to a mixing bowl.

Fold in lobster meat, soy sauce, sambal, scallions, mint and basil.

Lay out wonton wrappers on a flat surface and brush with water or egg wash.

Place a small amount of mixture in dumpling and fold, pinch to seal.

Deep fry in peanut oil at 350 degrees until brown, and serve with sauce.

Red Curry Coconut Cream

2 oz. sesame oil
6 cloves garlic, minced
2 shallots, minced
2 oz. ginger, peeled and minced
1 tablespoon of lemongrass paste
1/2 cut rice vinegar
1/2 cup mirin
2 tablespoons red curry paste
2 (8 ounce) cans of coconut milk
1 oz. Cornstarch- dissolved in water
1/2 bunch of cilantro- coarsely chopped
2 limes, juiced

In a small saucepan, add sesame oil and lightly saute garlic, shallots and ginger. Add lemongrass paste and do not let brown, but lightly saute.

Cover with rice vinegar and mirin and continue cooking until reduced by half.

Stir in red curry paste and coconut milk and bring to a boil, thicken sauce with cornstarch and steep in cilantro and lime juice.

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