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Lobster Wrapped In Cabbage With Buerre Blanc Sauce


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  • 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


Servings 6


Step 1

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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