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🍽️ Lobster Rolls in Napa Cabbage

281 kcal · 30 min · 4 servings

Ingredients

• 4 large leaf Napa Cabbage
• 2 peeled cooked Lobster (cooked Lobster)
• 1 Shallot (finely chopped)
• 1 tbsp sour cream
• 1 Egg
• 2 tbsp white bread crumbs
• 0.5 bunch Tarragon (chopped)
• 1 tbsp Butter
• 100 ml Fish stock
• 50 ml White wine
• 150 ml Whipping cream
• Sea salt
• Pepper (from the mill)

Instructions

1. 1. Thoroughly wash the Napa cabbage leaves under running water.
2. 2. Remove the tough stems from the base of the leaves.
3. 3. Bring a pot of salted water to a boil.
4. 4. Cook the Napa cabbage leaves briefly in the boiling water (this is called blanching).
5. 5. Remove the leaves from the water and immediately place them in cold water to stop the cooking process (shocking).
6. 6. Gently pat the Napa cabbage leaves dry with a kitchen towel.
7. 7. Finely chop the lobster meat.
8. 8. Place the chopped lobster meat into a bowl.
9. 9. Add Creme Fraîche, an egg, and breadcrumbs to the bowl.
10. 10. Take half of the fresh tarragon leaves.
11. 11. Mix half of the tarragon into the lobster mixture.
12. 12. Season the filling with salt and pepper.
13. 13. Take a Napa cabbage leaf and place a spoonful of the lobster filling on it.
14. 14. Roll the leaf tightly around the filling.
15. 15. Place the rolled roll into a baking dish.
16. 16. Repeat this with the remaining leaves and filling.
17. 17. Spread butter flakes on top of each roll.
18. 18. Preheat the oven to 160 degrees Celsius (fan off, only top and bottom heat).
19. 19. Place the baking dish in the preheated oven.
20. 20. Bake the rolls for about 20 minutes.
21. 21. If necessary, add a little water to the dish to prevent them from drying out.
22. 22. Add fish stock and white wine to a pot.
23. 23. Bring the liquid to a boil.
24. 24. Let the sauce reduce until the volume has halved.
25. 25. Add cream to the sauce.
26. 26. Continue to reduce the sauce until it has reached about two-thirds of its original volume and is creamy.
27. 27. Take the remaining tarragon.
28. 28. Add the remaining tarragon to the sauce.
29. 29. Puree the sauce finely with an immersion blender.
30. 30. Season the sauce with salt and pepper to taste.
31. 31. Pour the sauce over the finished rolls.
32. 32. Serve the rolls with the sauce.
33. 33. Serve vegetable rice on the side if desired.

Nutrition per serving

• kcal: 281
• Protein: 18 g · Fett/Fat: 19 g · Carbs: 7 g