Lobster Au Gratin with Tarragon, Cabbage and Wild Rice

Place lobster upside down in sufficient boiling water, cook for 2 min. Remove the pot from the stove and let it stand for 10 minutes. Now remove the lobsters.

Peel and chop the garlic clove. Wash the tarragon, remove the leaves from half of the stalks and chop them together with the capers. Knead the garlic, tarragon leaves and capers into the butter and season with herb salt and pepper.

Rinse and clean the cabbage and cut into strips. Cook in a little boiling salted water for about 15 minutes and drain. Cook wild rice in boiling salted water for about 30 minutes.

Heat double cream, add cabbage and steam for another 5 minutes until tender. Season with salt and grated nutmeg.

Cut lobster in half lengthwise with a sharp kitchen knife and remove the dark intestines. Strike claws with knife handle so that shells break. Brush lobster meat with tarragon butter and gratinate halves under a heated broiler for 4 to 4 minutes.

Drain wild rice and arrange with vegetables and lobster. Garnish with remaining tarragon and lemon wedges.

Order pre-cooked and halved lobster from a fishmonger.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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