Lobster Wrapped In Cabbage With Buerre Blanc Sauce Recipe - Cooking Index
3 | Lobsters - (2 lbs ea) | |
1 | Cabbage | |
12 teaspoons | 60ml | Melted butter |
1/2 lb | 227g / 8oz | Butter - cut into cubes |
4 | Shallots - chopped | |
1 1/2 cups | 355ml | White wine |
1 cup | 237ml | Heavy cream |
Salt - to taste | ||
Freshly-ground black pepper - to taste |
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.
Source:
1st Traveler's Choice Internet Cookbook at - http://www.virtualcities.com/ons/recipe.htm
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