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Lobster in Cabbage with Caviar

by | Caviar Recipes | 1 comment



  • Cabbage
  • 8 – 3 oz Lobster Tails
  • 1oz Chopped Shallots
  • 1 Tablespoon White Wine Vinegar
  • 2 Tablespoons Fish Stock or Clam Juice
  • 2 Sticks cold butter
  • Salt
  • Pepper
  • Cayenne Pepper


Bring two quarts of water to a boil.
Place one head of cabbage in the water. After two minutes in the boiling water, remove the cabbage and place it in ice water.
Remove the first 8 outer leaves of the cabbage.
Wrap 8 3-ounce lobster tails in each leaf.
Set aside.

Make the buerre sauce…you need 1 ounce of chopped shallots, 1 Tablespoon of white wine vinegar,
2 tablespoons of fish stock or clam juice, 2 sticks of very cold butter cut into 15 pieces, salt and pepper and a pinch of cayenne.

Put the shallots, vinegar, and clam juice in a 5×5 and reduce by half.
Add the butter, three pieces at a time, whisking constantly until all the butter is incorporated.

Heat oven to 475. Dot the lobster cabbage rolls with some butter and bake for 8 minutes
remove from oven..

Place two rolls on each plate, cover with beurre sauce, and put a hefty tablespoon of Kelley’s Katch Caviar on top.

It will be a dish to be remembered.

1 Comment

  1. Nanette Schwartz

    Will the lobster tail be thoroughly cooked in the oven. Also which type of cabbage….


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