The pairings are organized according to wine type for ease of reference. Wehlener Sonnenuhr Riesling Sp tlese perfectly complement the rich, nuanced flavors of the kn del, but you could easily match the dish with any other high-acid Riesling, or even a tart Vouvray or Fum Blanc. The richness of the dish requires a wine with good acidity on the finish. Steam the lobsters and set aside to cool. When cool, remove meat and chop finely.
Reserve shells for the broth.
Pur e raw scallops and eggs in a food processor until smooth. Working in a glass bowl set within an ice-filled container, fold together scallop mousse, lobster meat, and remaining ingredients. Chill in refrigerator for two hours. To cook, form into dumpling shapes with a small scoop or teaspoon and drop into barely simmering water. Try to keep them as round as possible and approximately the size of a walnut.