A quick and impressive appetizer! This lobster served in this manner will surely please anyone who tries it.
Ingredients
- Lobster – 1 piece
- White cabbage – 0.5 piece
- Butter – 100 g
- Honey – 1 teaspoon
- Olive oil – 2 tablespoons
- Black pepper – 1 pinch
- Orange – 2 pieces
- Salt – 1 pinch
- Fresh dill – 12.5 g
- Dried thyme – 0.5 teaspoon
Preparation
Step 1: Brown the Cone Cabbage Briefly brown the quarters of the cone cabbage on a pan without adding fat. Remove from the pan. Season with salt and pepper and arrange on plates. Drizzle with olive oil and sprinkle with chopped dill.
Step 2: Fry the Lobster Halve the lobster and extract the meat from the claws. In a heated pan, bring the juice squeezed from oranges to a boil. Season with salt and pepper, add honey, thyme, and butter. When the butter melts and combines with the orange juice, reduce the heat and simmer the halved lobster along with the meat extracted from the claws in the butter-orange sauce.
Step 3: Serve the Lobster Arrange the cooked lobster on the cone cabbage and drizzle with the remaining sauce.
