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photo of dining room at Four Columns Inn Bed and Breakfast and Restaurant, Newfane, Vermont

Four Columns Inn & Restaurant

Newfane, Vermont

Specialty Recipe

Lobster Wrapped in Cabbage with Buerre Blanc Sauce

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Four Columns Inn B&B and Restaurant
On the Green
P.O. Box 278
Newfane, Vermont 05345-0278
(802) 365-7713
Toll Free:
(800) 787-6633
Fax: (802) 365-0022
Email

From the kitchen of Chef Greg Parks

Ingredients
Three 2-pound lobsters
1 head of cabbage
12 teaspoons melted butter
1/2 pound butter, cut into cubes
4 shallots, chopped
1-1/2 cups white wine
1 cup heavy cream
Salt and pepper

Plunge the lobsters into a large pot of boiling water for 7 minutes. Cool under cold running water. Remove the meat from the shells and cut crosswise into 1/2-inch slices. Divide into 12 equal portions and reserve.

Take 12 large leaves from the cabbage and blanch them in a pot of salted boiling water until tender. Drain the leaves and dry flat on towels. Remove the large central rib from the cabbage leaf. Place on a work surface and overlap the two sides where the rib was removed to make a continuous surface. Place the divided lobster on each cabbage leaf. Fold the cabbage leaf around the lobster to make a packet. Put the packets, folded side down, in a baking dish. Put 1 teaspoon of melted butter on each packet.

Preheat oven to 400 degrees. Combine the wine and shallot in a stainless saucepan and reduce until almost all the liquid has evaporated. Add the cream and reduce until 1/3 cup remains. Strain sauce through fine cheesecloth and return to stainless pan.

Cook the cabbage packets in the preheated oven until warm about 5 minutes. Place the sauce over low heat and whisk in the butter cubes one at a time. Season with salt and pepper. Place the cabbage packets on warm plates and surround each packet with sauce. Serve immediately.

Serves: 6 or 12

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