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1
Preheat oven to 350F.
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2
Melt 1 tablespoon butter in small saucepan.
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3
Brush gyoza on both sides with butter.
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4
Arrange on baking sheet.
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5
Bake until golden, about 8 minutes.
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6
Cool; wrap crisps airtight.
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7
Cook lobster in large pot of boiling salted water until just cooked through, about 8 minutes.
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8
Transfer lobster to large bowl.
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9
Let stand 15 minutes.
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10
Working over bowl to catch juices, twist lobster tails and claws from body.
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11
Crack shells and carefully remove lobster meat.
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12
Cover and refrigerate lobster meat.
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13
Place all lobster shells and juices in large saucepan.
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14
Add Champagne, 2 cups water, shallots and tomato paste.
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15
Simmer until liquid is reduced to 1 cup, about 1 hour.
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16
Strain liquid; return to same pan.
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17
Add cream; simmer until sauce is reduced to 1/3 cup, about 6 minutes.
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18
(Crisps, lobster and sauce can be prepared 1 day ahead.
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19
Store crisps at room temperature.
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20
Cover and refrigerate sauce.)
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21
Melt 2 tablespoons butter in heavy large skillet over medium-low heat.
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22
Add fennel and carrots; saute 3 minutes.
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23
Add leek and saute until vegetables are crisp-tender, about 2 minutes.
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24
Cut lobster tail crosswise into 8 medallions.
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25
Add all lobster to skillet.
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26
Cover; cook just until heated through, about 2 minutes.
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27
Mix in 2 teaspoons dill.
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28
Season with salt and pepper.
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29
Rewarm sauce over low heat.
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30
Whisk in 2 tablespoons butter and 2 teaspoons dill.
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31
Season with salt and pepper.
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32
Arrange crisps, lobster, and vegetable mixture on 2 plates.
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33
Spoon sauce over.
