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

Serves 1
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Directions

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