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

A sophisticated dish featuring smoked lobster tail, a steamed prawn-filled savoy cabbage parcel, and a mosaic beurre blanc sauce, perfect for sharing.

- Cuisine: French
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

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

## Tips

- Tension wrapping the savoy cabbage helps preserve its beautiful form.

## Source

- Original video: https://www.tiktok.com/@the_boujee.foodie/video/7596722218726378772
- Recipe page: https://www.cliprecipe.com/recipe/7d3921b0-c61f-4e57-8e6f-6e5daaa4bee6
- Extracted: 2026-01-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt