Lobster Stuffed Cabbage With Caviar Recipes
POOR MAN'S CAVIAR
A colorful, light, and delicious concoction to serve with tortilla chips or pita bread. Avocados, tomatoes, green onions, black beans, and Mexicorn are combined with red wine vinegar, canola oil, and hot pepper sauce. Always a crowd pleaser! Serve with tortilla chips or pita bread.
Provided by FAIRBORN
Categories Side Dish Vegetables Tomatoes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Stir together avocados, tomatoes, green onions, black beans, and Mexicorn. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover, and chill 1 hour.
Nutrition Facts : Calories 266.5 calories, Carbohydrate 25.1 g, Fat 17.9 g, Fiber 10.1 g, Protein 6.1 g, SaturatedFat 2.1 g, Sodium 345.2 mg, Sugar 1.7 g
LOBSTER-STUFFED CABBAGE WITH CAVIAR
Provided by Marian Burros
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Blanch the cabbage leaves in rapidly boiling salted water. When the cabbage is soft, immediately shock in an ice bath. When cool, set aside on a towel to dry.
- Poach the lobsters for eight minutes. Remove the lobster meat from the tails and claws and cut in small pieces, about the size of half a shrimp. Saute quickly in 1 tablespoon butter and Cognac. Season with salt, pepper and cayenne.
- Shell and devein shrimp. Cut in half and saute in 1 tablespoon butter with shallot until shrimp is pink. Season with salt, pepper and cayenne.
- Remove the tough center from the cabbage leaves. When this is done, place 2 pieces of shrimp and 3 pieces of lobster on each cabbage leaf and fold into a package. Transfer to a nonmetallic baking dish and place 1 tablespoon of butter on each cabbage leaf. Season lightly with salt, pepper and cayenne. Refrigerate, if desired. To serve, return to room temperature. Cover and bake in a 350-degree oven for 10 to 12 minutes.
- To serve: Place three stuffed cabbages in the center of each of four warmed plates. Pour beurre blanc sauce around, but not over the cabbages. Garnish the cabbages with caviar. Serve immediately.
STUFFED CABBAGE WITH CRAB AND MINT
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Saute shallots in half the butter until translucent add the rice and mix in with butter and shallots. Add the wine and cook over medium heat until it is absorbed stirring continuously, repeat the process with the 5 cups lobster stock adding 2 1/2 cups at a time. Remove from heat and add crab and mint and the remaining butter. Season with salt and pepper and let cool. Place 2 tablespoons in the center of each cabbage leaf and roll. Place stuffed cabbage in a hotel pan and cover with the remaining 16 ounces of stock and tomatoes. Cook in preheated 350 degree oven for 20 minutes. Place on serving tray and garnish with mint.
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- Fill a large stockpot with 2 inches of water, add 2 tablespoons of the salt and bring to a boil over high heat. Put the lobster in the boiling water, head first, and cook until it turns red, about 12 minutes. With tongs, transfer the lobster to a bowl to cool.
- Remove the meat from the lobster knuckles and claws. Twist the tail off the body; reserve the greenish tomalley and red roe. Split the tail lengthwise and remove the tail meat. Pull out and discard the black intestinal vein. Cut all the lobster meat and the roe into 1/2-inch dice and place in a bowl. Add the tomalley.
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- In a food processor, combine the shrimp and egg white and puree until very smooth. Scrape the puree into a bowl and fold in all the lobster meat, cooked vegetables, bread crumbs, chives, the remaining 1/2 teaspoon of salt, the black pepper and a pinch of cayenne. Cover and refrigerate until chilled.
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