In a saucepan over medium heat, combine tomato, white wine, shallots and 1/2 cup cream; reduce to 1 cup. Add butter. Pour mixture in a blender; process until smooth.
Sauté scallions, garlic and shiitake mushrooms in olive oil until soft. Add sherry and 1 cup cream; reduce until thick. Remove mixture from heat. Add ginger and lobster meat; season with salt and pepper. Cool to room temperature.
Place 1 tablespoon lobster filling in the center of each piece of rice paper; bring edges together to form a sealed purse. Place dumplings in a bamboo steamer; steam until heated through. Garnish with sesame seeds, sprouts and sambal.
Serve with butter sauce.Makes 4 Source: