Recipe Submitted by: Executive Chef Louis Kiefer, The Bar Harbor InnTo watch Chef Kiefer making the dish on our morning news, click HEREServes 8 or 32 dumplingsFor the dumplings:2 oz. Sesame oil4 cloves of garlic, minced2 shallots, fine dice1 tsp. lemongrass paste2 oz. fresh ginger, peeled and minced1 pound of lobster meat, chopped fine1/4 cup tamari soy sauce2 tablespoons Sambal chile sauce2 tablespoons chopped mint2 tablespoons chopped basil32 small wonton wrappersWater or egg wash3/4 quart peanut oil for fryingIn 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 Cream2 oz. sesame oil6 cloves garlic, minced2 shallots, minced2 oz. ginger, peeled and minced 1 tablespoon of lemongrass paste1/2 cut rice vinegar1/2 cup mirin2 tablespoons red curry paste2 (8 ounce) cans of coconut milk1 oz. Cornstarch- dissolved in water1/2 bunch of cilantro- coarsely chopped2 limes, juicedIn 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.