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Ingredientes
- 3 x lobsters - (2 lbs ea)
- 1 head cabbage
- 12 tsp melted butter
- 1/2 lb butter cut into cubes
- 4 x shallots minced
- 1 1/2 c. white wine
- 1 c. heavy cream Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Plunge the lobsters into a large pot of boiling water for 7 min. Cold under cool 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 till 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 tsp. of melted butter on each packet.
- Preheat oven to 400 degrees. Combine the wine and shallot in a stainless saucepan and reduce till almost all the liquid has evaporated. Add in the cream and reduce till 1/3 c. remains. Strain sauce through fine cheesecloth and return to stainless pan.
- Cook the cabbage packets in the preheated oven till hot about 5 min. 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 hot plates and surround each packet with sauce. Serve immediately.
- This recipe yields 6 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 6 servings | |
| Calories 477 | |
| Calories from Fat 343 | 72% |
| Total Fat 39.05g | 49% |
| Saturated Fat 24.42g | 98% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 568mg | 24% |
| Potassium 289mg | 8% |
| Total Carbs 6.86g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.6g | 0% |
| Protein 14.95g | 24% |
