Lobster wrapped in cabbage with buerre blanc sauce recipe

Lobster Wrapped in Cabbage with Buerre Blanc Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in a luxurious culinary experience with this exquisite recipe for Lobster wrapped in cabbage with buerre blanc sauce. This dish combines the delicate flavors of succulent lobster and tender cabbage, complemented by the rich and velvety buerre blanc sauce. The cabbage acts as a perfect wrapper, enhancing the lobster's natural sweetness while adding a delightful crunch. With its elegant presentation and harmonious blend of flavors, this recipe is sure to impress even the most discerning palates.

Keywords: Lobster, cabbage, buerre blanc sauce, luxurious, exquisite.

Lobster wrapped in cabbage with buerre blanc sauce recipe details

Lobster wrapped in cabbage with buerre blanc sauce recipe, recipe Rating: 4.9
Number of votes:136

Ingredients

Three 2-pound lobsters

1 head of 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 and pepper

Instructions:

From the kitchen of Chef Greg Parks

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 crosswise 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.

Serves: 6 or 12