👨🍳 Method
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1
Cook the lobsters for two minutes in the court-bouillon.
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2
Remove them from the liquid and let them cool.
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3
Halve the lobsters lengthwise, remove the claws and joints, remove the meat.
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4
Remove the tails from their shells and remove the intestinal tract.
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5
Empty the heads and rinse them, these serve as plate garnish.
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6
Pour the rice into a pan and moisten with the consommé.
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7
Cover and let the rice simmer for about 18 minutes until the liquid has completely evaporated.
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8
Remove the pan from the heat, add a knob of butter and keep the rice warm.
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9
Separate the cabbage leaves and set aside 4 nice, large leaves.
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10
Remove the central ribs and blanch for half a minute in salted water.
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11
Cut the rest of the cabbage into fine julienne (sticks).
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12
Peel the bell pepper, cut it in quarters, remove the seeds and cut into brunoise (small dice).
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13
Remove the threads from the celery with a vegetable peeler and also cut into brunoise.
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14
Finely chop the shallot and garlic.
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15
Add olive oil to a pan and let the garlic and shallot simmer in it.
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16
After a minute add the cabbage and the vegetables cut into brunoise.
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17
Season with pepper and salt and let simmer gently until the vegetables are done.
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18
Add the rice and mix everything together.
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19
Bind the preparation with a knob of butter.
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20
Season and add a few drops of balsamic vinegar.
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21
Take a round mold and place a cabbage leaf in it.
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22
Fill this with the rice preparation and fold the leaf closed.
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23
Pour the brown stock into a pan with the red wine vinegar and soy sauce.
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24
Let this reduce to half.
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25
Pour the sauce through a fine sieve and season with pepper and salt.
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26
Bind the sauce with 50 grams of butter.
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27
Place the cabbage leaves in an oven at 100°C for 5 minutes.
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28
Meanwhile, heat some olive oil in a pan and fry the tails and meat from the claws of the lobster in it, season with pepper and sea salt.
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29
The frying must be done quickly to prevent the meat from becoming tough.
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30
Arrange the cabbage leaves in the middle of the plates, cover with the lobster meat.
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31
Garnish with the heads and coat with the sauce.
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