Lobster with Savoy Cabbage and Foamy Wild Garlic Sauce

Ingredients

• 150 g potatoes
• Salt
• 1 small onion
• 250 g savoy cabbage
• 2 tbsp butter
• 50 ml heavy cream
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 200 g cooked lobster meat (shredded)
• 4 cooked lobster claws (shredded)
• 1 tsp Lime juice
• Cayenne pepper
• butter (for the ramekins)
• 1 large potato (ca. 100 g)
• 1 Shallot
• 1 bunch wild garlic (ca. 70 g)
• 0.5 bunch flat-leaf parsley
• olive oil
• 40 ml Noilly Prat
• 50 ml white port wine
• 300 ml lobster stock
• 50 ml whipped heavy cream
• wild garlic leaves (for garnish)

Instructions

1. 1.

   Peel, wash, and dice the potatoes into small cubes; simmer in salted water for about 15 minutes.

2. 2.

   Remove the onion skin and finely chop it. Wash the savoy cabbage, remove any damaged outer leaves, cut off tough stems, and slice the remaining leaves into fine strips.

3. 3.

   In a pan melt 1 tbsp butter and sauté the onion until translucent. Add the cabbage and cook briefly; remove from heat and let cool slightly.

4. 4.

   Drain the potatoes, allow them to steam dry, then blend with heavy cream and the remaining butter into a smooth purée. Fold in the savoy cabbage and season with salt, pepper, and nutmeg.

5. 5.

   Cut the lobster meat (except for the claws) into small pieces. Toss with lime juice and season with salt and cayenne pepper.

6. 6.

   Fill heat‑proof ramekins halfway with the purée, add a spoonful of lobster meat in the center, and top with more purée. Place the ramekins in a roasting dish, pour enough boiling water to reach two‑thirds of their height, and simmer over medium heat for 20–25 minutes.

7. 7.

   For the sauce, peel and finely dice the potato; finely chop the shallot. Rinse and dry the wild garlic and parsley, then finely mince them.

8. 8.

   Heat 2 tbsp oil in a saucepan and sauté the shallot until translucent. Add the diced potato, cook briefly, deglaze with Noilly Prat and white port wine. Pour in 150 ml lobster stock and simmer over medium heat for about 8 minutes. Add the chopped herbs, blend with an immersion blender to froth, then fold in the whipped cream. Season with salt, pepper, and a pinch of nutmeg.

9. 9.

   Heat the remaining lobster stock and briefly warm the lobster claws in it.

10. 10.

    Remove the ramekins from the water bath, carefully transfer them onto preheated plates, top with the warmed claws, drizzle the sauce around, and garnish with wild garlic leaves before serving.