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Lobster Cabbage Parcels with Buerre Blanc Sauce Recipe Lobster Cabbage Parcels with Buerre Blanc Sauce Serves 3-6 Ingredients: 1 3-pound lobster 1 cup white wine 1/2 cup double cream 1/2 head of cabbage 4 tablespoons of melted butter 1/4 pound butter, cut into cubes 2 shallots, chopped Salt and pepper 1. Plunge the lobster into a large pot of boiling water for 10 minutes. Cool under cold running water to help separarte the meat from the shell. Remove the meat from the shell and cut crosswise into 1/2-inch slices. Divide into 6 equal portions and reserve. 2. Take 6 large leaves from the cabbage and boil them in a large bowl of salted water until tender. Drain the leaves and dry flat on towels and remove the centre rib. 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 prepared cabbage leaf. Fold the cabbage leaf around the lobster to make a parcel. Put the parcels, folded side down, on a baking dish. Put 1 teaspoon of melted butter on each parcel. 4. Preheat oven to 400C. Combine the wine and shallot in a stainless saucepan and simmer until almost all the liquid has evaporated. Add the double cream and cook until the sauce has reduced to 1/3 cup. Strain sauce through fine cheesecloth and return to stainless pan. 5. Cook the cabbage parcels in the preheated oven until warm about 5 mins. Place the sauce over low heat and whisk in the butter cubes one at a time. Season with salt and pepper. Place the cabbage parcels on warm plates and surround each one with sauce. Serve immediately. Contributor's Note This recipe was contributed to our catering forum by a member.

Contributed by stuwright on May 13, 2008, at 10:49 PM UTC.

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UK Catering Forum Forum dedicated to the catering industry www.cateringforums.net

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