• 6servings

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Nutrition Info . . .

VitaminsA, B2, B3, B9, C, D
MineralsNatrium, Calcium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Lobsters - (2 lbs ea)

  2. 1 Cabbage

  3. 12 teaspoons 60ml Melted butter

  4. 1/2 lb 227g / 8oz Butter - cut into cubes

  5. 4 Shallots - chopped

  6. 1 1/2 cups 355ml White wine

  7. 1 cup 237ml Heavy cream

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Place the cabbage packets on warm plates and surround each packet with sauce. Serve immediately.

  7. This recipe yields 6 to 12 servings.


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