Preheat sous vide machine to 50oC. Bring a medium saucepan of water to the boil. Prepare a medium bowl of iced water.
For the Lobster Broth, remove lobster tail and set aside in the fridge until needed. Chop lobster legs and head into small pieces. Place a large frypan over high heat and oil, chopped lobster shell, garlic, ginger and coriander roots. Fry until caramelised then add coconut milk, cream, fish sauce, vinegar and 375ml water. Reduce heat and simmer for 1 hour.
Once cooked, transfer the stock to a powerful blender and blitz until stock is finely processed. Pass the mixture through a fine sieve, discarding solids and and set the broth aside in a jug, keeping warm until needed.
For the Fried Ginger, heat 300ml oil in a small saucepan to 180C.
Use a mandolin to slice the ginger very finely, about 1mm thick. Place ginger slices in the hot oil and deep fry until golden and crisp, about 2 minutes. Remove from oil and set aside to drain on kitchen paper until needed. Reserve the hot oil for the Fried Chilli.
For the Fried Chilli, heat the reserved grape seed oil back to 180C. Place the julienned red chilli into the hot oil and fry until crisp, about 2 minutes. Remove from oil and set aside to drain on kitchen paper until needed.
For the Lobster Tail Medallions, place a medium saucepan of water on the stovetop over high heat and bring to the boil. When boiling, add the lobster tails in the shell and blanch for 30 seconds. Remove lobster tails form hot water and plunge into the prepared bowl of iced water to refresh.
Remove Lobster tails from iced water and, using scissors, cut tail shell open and remove tail meat. Place tail meat into a sous vide bag, add butter and sliced garlic to the bag and vacuum seal. Cook in the pre-heated sous vide machine for 40 minutes until cooked through. Remove bag from water bath and place into bowl of iced water for 30 seconds, then remove the lobster tails from the bag and slice into eight, evenly sized medallions, about 1.5 – 2cm thick. Set aside, keeping warm, until needed.
For the Dumpling Dough, place flour, eggs and oil into a Thermomix or food processor and pulse until mixture starts to come together. Add coriander leaves and pulse, adding a little water if required, until a dough is formed. Turn the dough onto a lightly floured work surface and knead until dough is smooth and elastic. Wrap the dough in cling film and rest in fridge for 20 minutes.
For the Dumpling Filling, combine chicken mince, ginger, garlic, fish sauce and coconut cream and mix until well combined. Set the filling mixture aside until needed.
To assemble the dumplings, roll dumpling dough, in batches, through a pasta machine to the thinnest setting and lay lengths onto a lightly floured bench. Use an 8cm round cutter to cut out 12 rounds. Place a teaspoon of the filling in the centre of the dough rounds. Run a finger dipped in water around the edges of the dough rounds. Fold each filled dough round in half and press moistened edges together and seal to make dumplings.
Place a large pot or wok of water on the stovetop over high heat and bring to the boil. Meanwhile, line a bamboo steam basket with baking paper. Once water is boiling, place dumplings into the bamboo steamer and place over the simmering water. Cook dumplings until cooked through, about 5 minutes.
To serve, place 3 dumplings into each serving bowl. Add 2 – 3 Lobster Tail Medallions to each bowl, in between the dumplings. Add 2 – 3 sliced of Fried Ginger to each plate and sprinkle with Fried Chilli threads. Garnish with fresh coriander leaves. Place hot Lobster Broth into individual serving jugs and serve on the side to pour over just before eating.