An express and impressive appetizer! This lobster dish will definitely delight 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
- Oranges – 2 pieces
- Salt – 1 pinch
- Fresh dill – 12.5 g
- Dried thyme – 0.5 teaspoon
Preparation
Briefly brown the quarters of the cone cabbage on a pan without adding fat. Remove from the pan. Season with salt and pepper, arrange on plates. Drizzle with olive oil and sprinkle with chopped dill.
Halve the lobster and extract the meat from the claws. In a heated pan, bring the orange juice 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 together with the claw meat in the butter-orange sauce.
Arrange the cooked lobster on the cone cabbage and drizzle with the remaining sauce.
