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How to make it

  • Plunge lobsters into a large pot of boiling water for 7 minutes.
  • Cool under cold running water.
  • Remove meat from the shells and cut crosswise into 1/2-inch slices.
  • Divide into 12 equal portions and reserve.
  • Take 12 large leaves from cabbage and blanch them in a pot of salted boiling water until tender.
  • Drain 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.
  • Place the divided lobster on each cabbage leaf.
  • Fold cabbage leaf around the lobster to make a packet then put folded side down in baking dish.
  • Put 1 teaspoon of melted butter on each packet.
  • Preheat oven to 400.
  • Combine wine and shallot in stainless saucepan and reduce until most liquid has evaporated.
  • Add cream and reduce until 1/3 cup remains.
  • Strain sauce through fine cheesecloth and return to stainless pan.
  • Cook cabbage packets in oven until warm about 5 minutes.
  • Place sauce over low heat and whisk in the butter cubes one at a time.
  • Season with salt and pepper.
  • Place cabbage packets on warm plates and surround each packet with sauce.
  • Serve immediately.

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