* The lobster as described in “Lobster: Controversial Delicacy (Info)” in the Court Bouillon (=> separate recipe) fork-garden infuse * Pointed cabbage in strips cut small and roll * Shallots and bacon dice and sweat in butter * with Bouillon, whipping cream and wine extinguish, caraway and the pointed cabbage add and circa 30 min. lightly billow * finally with pepper, mustard, sugar and salt season * pointed cabbage with the lobster meat offer.
Serve with baguette.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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