Let’s go

1. Prepare the Lobster Sauce

1. In a saucepan, combine the heavy cream, lobster butter, and tomato paste. Cook over medium heat, stirring frequently, until the mixture reduces to a smooth, creamy sauce.
2. Season with salt and white pepper to taste. Blend briefly with an immersion blender for a homogenous texture.
3. Divide the sauce: transfer one-third to a separate small pot and reserve for serving.

2. Cook the Cabbage

1. Quarter the cabbage, remove the core and outer leaves, and slice into fine strips.
2. Add the cabbage to the remaining two-thirds of the lobster sauce in the pot. Bring to a gentle boil, then remove from the heat.
3. Allow the cabbage to steep in the sauce for several minutes until it reaches an al dente texture.
4. Season the cabbage mixture with salt, white pepper, and 2 tablespoons of apple balsamic vinegar. Adjust seasoning to taste.

3. Prepare the Lobster

1. Reheat the reserved lobster sauce gently in the small pot. Season with salt, white pepper, and 1 tablespoon of apple balsamic vinegar.
2. Add the cooked lobster meat to the warm sauce and let it heat gently for 5–7 minutes. Ensure the sauce does not boil to maintain the lobster’s tenderness.