Preparation / Directions:
Preheat oven to 350ø. Melt 1 tablespoon butter in small saucepan. Brush Gyoza on both sides with butter. Arrange on baking sheet. Bake until golden. About 8 minutes. Cool; wrap crisps airtight. Cook lobster in large pot og salted boiling water just until cooked through, about 8 minutes. Transfer lobster to large bowl. Let stand 15 minutes. Working over bowl to catch juices twist lobster tails and claws from body. Crack shells and carefully remove lobster meat. Cover and refrigerate lobster meat. Place all lobster shells and juices in large saucepan. Add champagne, 2 cups water, shallots and tomato paste. Simmer until liquid is reduced to 1 cup. Strain liquid and return to same pan. Add cream ; simmer until sauce is reduced to 1/3 cup, about 6 minutes. (Crisps, lobster and sauce can be prepared 1 day ahead. Store crisps at room temperature. Cover and refrigerate sauce.) Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add fennel and carrots saute about 3 minutes. Add leek and saute until vegetables are crisp-tender about 2 minutes Cut lobster crosswise into 8 medallions. Add all lobster to skillet. Cover; cook just until heated through, about 2 minutes. Mix in 2 teaspoons dill. Season pepper. Rewarm sauce over low heat. Whisk 2 tablespoons butter and 2 teaspoons dill. Season with salt and pepper. Arrange crisps, lobster and vegetables on 2 plates. Spoon sauce over.
* Gyoza wrappers can be found at Asian markets and in refrigerator section of many supermarkets. If unavailable wonton wrappers are OK)