Tomato consommé with pearl of vegetables and lobster dumplings

Heirloom tomatoes are open-pollinated varieties whose seeds have been passed down from generation to generation; some cultivars have been in existence for many decades while others span centuries. You never quite know how the tomatoes will look like each season and the flavours vary from hints of peaches to sweet honey notes.

Serve 4 Prep time 10 minutes
Cook time 40-45 minutes

Tomato consommé
1 white onion, diced
800g heirloom tomatoes
35g fennel bulb
1 white daikon, sliced to bite-size pieces
½ bottle white wine
6 cups water
pinch salt and sugar

Lobster dumpling
3 tbsp white onion dice
80g fresh lobster meat
½ cup white wine
pinch salt and pepper
2 tbsp chopped boiled eggs
8 pieces wanton skins
½ cup egg wash

Garnish
20g carrot
20g yellow zucchini
20g white radish
50g heirloom tomatoes, sliced to bite size

• Lightly sweat diced white onions in a non-stick pan till soft. Combine all the ingredients for the tomato consommé together in a pressure cooker. Bring to a boil. Simmer the tomatoes in the pot for 45 minutes.
• To make lobster dumpling: heat up a non-stick pan with oil. Fry the onions till fragrant. Add the lobster meat and deglaze with white wine . Season to taste and add in the chopped eggs.
• Spread a piece of wanton skin onto a plate. Add 1 tbsp of lobster stuffing, brush some egg wash onto the side of the skin and fold the skin into half. Trim the dumpling with a flower cutter to get a flower edge design. Repeat the step.
• Meanwhile, using a mini scoop, carve out tiny pearls of carrots, zucchini and white radish. Blanch the dumplings, vegetable balls and tomatoes in a pot.
• Serve the dumpling, vegetable, and tomatoes with tomato consommé.

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