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Lobster of the Links Napa Cabbage Wraps

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Lobster of the Links Napa Cabbage Wraps

Lobster of the Links Napa Cabbage Wraps

Lobster of the Links Napa Cabbage Wraps might be just the main course you are searching for. This recipe makes 8 servings with 601 calories, 19g of protein, and 53g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and pescatarian diet. A mixture of cornstarch, jumbo lump crabmeat, nutmeg, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

1
To begin the lobster filling: Melt the butter in a saute pan which is just large enough to accommodate the lobster tails. The butter should be very hot, but not sizzling (between 165 and 180 degrees F).
Ingredients you will need
Lobster TailsLobster Tails
LobsterLobster
ButterButter
Equipment you will use
Frying PanFrying Pan
2
Add the tails to the pan, meat side down - shell side up, and poach until the lobster is opaque.
Ingredients you will need
LobsterLobster
MeatMeat
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Frying PanFrying Pan
3
Remove to a utility platter and let cool. (
4
Pour the melted butter into a bowl for use in other elements in this recipe.) Return 2 tablespoons of the reserved melted butter to the same saute pan and saute shallots and shiitake mushrooms until tender.
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Shiitake MushroomsShiitake Mushrooms
ShallotShallot
ButterButter
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BowlBowl
Frying PanFrying Pan
5
Add crabmeat and scallions and heat for a few minutes, trying to avoid breaking up lumps. Set aside. Return to the lobster tails, loosen them from the shell. Reserve the shells for use in the sauce. Slice the tail meat lengthwise down the middle and into 4 slices crosswise.
Ingredients you will need
Lobster TailsLobster Tails
Green OnionsGreen Onions
CrabmeatCrabmeat
Pasta ShellsPasta Shells
SauceSauce
MeatMeat
6
For the wrappers: Steam the cabbage leaves until tender but not mushy. Remember, the leaves will still have to be firm enough support the lobster filling.
Ingredients you will need
CabbageCabbage
LobsterLobster
1
Combine the milk, onion, bay leaf, cloves, nutmeg, and lobster shells in a heavy-gauge, non-corrosive saucepan over medium heat. Spoon 2 tablespoons of the reserved melted butter (from poaching the lobster) into a separate heat resistant bowl and create a slurry with the cornstarch, then whisk in 1/4 cup Parmesan. When the milk is fairly hot, pour a small amount of it into the slurry, stirring until the milk is thoroughly blended in. Return this to the remaining milk, add cognac, and simmer for 15 minutes, stirring frequently.
Ingredients you will need
Corn StarchCorn Starch
Bay LeavesBay Leaves
ParmesanParmesan
LobsterLobster
ButterButter
CloveClove
CognacCognac
NutmegNutmeg
Pasta ShellsPasta Shells
OnionOnion
MilkMilk
Equipment you will use
Sauce PanSauce Pan
WhiskWhisk
BowlBowl
2
Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed.
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White PepperWhite Pepper
SauceSauce
SaltSalt
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Sauce PanSauce Pan
3
Remove and discard bay leaf, cloves and lobster shells. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
Ingredients you will need
Bay LeavesBay Leaves
LobsterLobster
CloveClove
Pasta ShellsPasta Shells
SauceSauce
WrapWrap
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Plastic WrapPlastic Wrap
4
Pre-heat oven to 350 degrees F. Gently fold the lobster and crabmeat together with just enough of the sauce to bind it. (Reserve the rest of the sauce for service.) If the filling seems loose, add more Parmesan to bind it. (You don't want the filling to be too runny.)
Ingredients you will need
CrabmeatCrabmeat
ParmesanParmesan
LobsterLobster
SauceSauce
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OvenOven
5
Lay the cabbage leaves out and remove stiff ribs/spines of leaves being sure to leave enough of the leaf in a shape that can be filled and rolled shut. Into each leaf, spoon 3 or 4 tablespoons of the lobster/crabmeat mixture, add a few chunks of avocado, fold in sides of leaf, and roll up.
Ingredients you will need
CrabmeatCrabmeat
AvocadoAvocado
CabbageCabbage
LobsterLobster
RibsRibs
RollRoll
6
Place in an oven-proof dish layered on the bottom with a little of the sauce, sprinkle with a little Parmesan.
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ParmesanParmesan
SauceSauce
Equipment you will use
OvenOven
7
Bake for 10 minutes to melt cheese.
Ingredients you will need
Melting CheeseMelting Cheese
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OvenOven
8
Serve garnished with fresh dill and with remaining lobster sauce on the side.
Ingredients you will need
Fresh DillFresh Dill
LobsterLobster
SauceSauce

Recommended wine: Chablis, Chardonnay

Lobster works really well with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Brocard Sainte Claire Chablis Vieilles Vignes with a 4.3 out of 5 star rating seems like a good match. It costs about 33 dollars per bottle.
Brocard Sainte Claire Chablis Vieilles Vignes
Brocard Sainte Claire Chablis Vieilles Vignes
An elegant and balanced wine, with notes of lemon and acacia flavors. The palate is fresh and appetizing revealing notes ofaniseed.
DifficultyExpert
Ready In1 h, 25 m.
Servings8
Health Score21
Gluten Free
DietsGluten FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
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