Lobster with Cabbage Terrine and Wild Garlic Foam
- For the lobster and cabbage
- 150 potatoes
- 1 small onion
- 250 grams Napa cabbage
- 2 Tbsps butter
- 50 milliliters Whipped cream
- freshly ground peppers
- freshly grated Nutmeg
- 200 grams cooked Lobster meat (shell removed)
- 4 cooked Lobster claw (shell removed)
- 1 tsp Lime juice
- cayenne pepper
- butter (for the molds)
- For the sauce
- 1 large potato (100 grams or about 3 1/2 ounces)
- 1 shallot
- 1 bunch Wild garlic (approx 70 grams or about 2 1/2 ounces)
- ½ bunch flat-leaf parsley
- olive oil
- 4 centiliters Noilly Prat
- 50 milliliters white Port wine
- 300 milliliters lobster stock
- 50 milliliters whipped Whipped cream
- For garnish
- Wild garlic leaf
For the cabbage, peel the potatoes, rinse, cut into small cubes and cook for about 15 minutes in boiling salted water.
Peel the onion and chop finely. Rinse the cabbage, trim, separate the leaves, cut out the tough veins and cut the leaves into thin strips.
In a frying pan, heat 1 tablespoon melted butter and cook the onion until translucent. Add the cabbage and sauté briefly. Remove from the heat and let cool slightly.
Drain the potatoes, press through a ricer while still hot and mix with the cream and the remaining butter to make a smooth puree. Add the cabbage, mix well and season with salt, pepper and nutmeg.
Cut the lobster meat cut into small pieces. Set the claw meat aside without cutting. Mix the chopped lobster meat with the lime juice and season with salt and cayenne pepper.
Fill buttered ramekins halfway with the puree, add some lobster meat in the center, then cover with the remaining puree. Place the ramekins in a roasting pan, pour enough boiling water so that the molds are 2/3 covered in the water and cook for 20-25 minutes over medium heat.
For the sauce, peel the potatoes and cut into very small cubes. Peel the shallot and chop finely. Rinse the wild garlic and the parsley, shake dry and chop finely.
In a saucepan, heat 2 tablespoons of oil and cook the shallots until translucent. Add the potato cubes, sauté briefly and deglaze with the vermouth and wine. Pour in 150 ml (approximately 1/2 cup) of lobster stock and simmer for about 8 minutes over medium heat. Add the chopped herbs and puree everything with a stick blender until foamy. Fold in the whipped cream. Season with salt, pepper and a pinch of nutmeg.
Heat the rest of the lobster stock and heat the lobster claws in the liquid briefly.
Remove the ramekins from the water bath, turn out gently onto warmed plates and top with the lobster claws. Drizzle the sauce around the plate and serve garnished with some wild garlic sprigs.