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Receta Lobster Wrapped In Cabbage With Buerre Blanc Sauce
by Global Cookbook

Lobster Wrapped In Cabbage With Buerre Blanc Sauce
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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

  1. 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.
  2. 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.
  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 tsp. of melted butter on each packet.
  4. 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.
  5. 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.
  6. Place the cabbage packets on hot plates and surround each packet with sauce. Serve immediately.
  7. This recipe yields 6 to 12 servings.