Lobster Wrapped In Cabbage With Buerre Blanc Sauce

Lobster Wrapped In Cabbage With Buerre Blanc Sauce
Lobster Wrapped In Cabbage With Buerre Blanc Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    lobsters - (2 lbs ea)

  • 1

    head cabbage

  • 12

    teaspoons melted butter

  • 1/2

    pound butter cut into cubes

  • 4

    shallots chopped

  • 1 1/2

    cups white wine

  • 1

    cup heavy cream

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Plunge the lobsters into a large pot of boiling water for 7 minutes. Cool under cold running water. Remove the meat from the shells and cut crossswise into 1/2-inch slices. Divide into 12 equal portions and reserve. Take 12 large leaves from the cabbage and blanch them in a pot of salted boiling water until tender. Drain the leaves and dry flat on towels. Remove the large central rib from the cabbage leaf. Place on a work surface and overlap the two sides where the rib was removed to make a continuous surface. Place the divided lobster on each cabbage leaf. Fold the cabbage leaf around the lobster to make a packet. Put the packets folded-side down in a baking dish. Put 1 teaspoon of melted butter on each packet. Preheat oven to 400 degrees. Combine the wine and shallot in a stainless saucepan and reduce until almost all the liquid has evaporated. Add the cream and reduce until 1/3 cup remains. Strain sauce through fine cheesecloth and return to stainless pan. Cook the cabbage packets in the preheated oven until warm about 5 minutes. Place the sauce over low heat and whisk in the butter cubes one at a time. Season with salt and pepper. Place the cabbage packets on warm plates and surround each packet with sauce. Serve immediately. This recipe yields 6 to 12 servings.

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