Smoked lobster tail with a prawn parcel and a mosaic beurre blanc sauce

Name: Smoked lobster tail with a prawn parcel and a mosaic beurre blanc sauce
Cuisine: French
Ingredients: 1 head Savoy cabbage; Seasoned prawn; Lobster tail; Butter; Beurre blanc; Herb oil; Crispy kataifi

Serves 1

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Smoked lobster tail with a prawn parcel and a mosaic beurre blanc sauce

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Serves 1

Directions

1Lightly blanch the savoy cabbage.
2Fill the blanched savoy cabbage with seasoned prawn.
3Steam the prawn-filled savoy cabbage until perfectly done.
4Dislodge the lobster tail from its shell.
5Butter poach the lobster tail.
6Smoke the lobster tail right before serving, infusing smoky flavors for a short time.
7Finish the dish with a beurre blanc that is mosaic with herb oil.
8Top the savoy with crispy kataifi.

Ingredients

1 head Savoy cabbage
Seasoned prawn
Lobster tail
Butter
Beurre blanc
Herb oil
Crispy kataifi

Tips

Tension wrapping the savoy cabbage helps preserve its beautiful form.

Smoked lobster tail with a prawn parcel and a mosaic beurre blanc sauce

Smoked lobster tail with a prawn parcel and a mosaic beurre blanc sauce

Directions

Ingredients

Tips

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