Lobster Roulade (Crab Cakes with Lobster and Mushroom Filling)

Name: Lobster Roulade
Yield: 8
Ingredients: 3.5 kg of lobsters; 2 liters of fish stock, or see the recipe for fish broth; 15 escarole leaves; 300g of mushrooms; 1/4 cup of butter; 3/4 cup of dry white wine; to taste with salt and black pepper; 1/2 cup of chopped parsley

1
3.5 kg of lobsters
2
2 liters of fish stock, or see the recipe for fish broth
3
15 escarole leaves
4
300g of mushrooms
5
1/4 cup of butter
6
3/4 cup of dry white wine
7
to taste with salt and black pepper
8
1/2 cup of chopped parsley

Ingredients

1
3.5 kg of lobsters
2
2 liters of fish stock, or see the recipe for fish broth
3
15 escarole leaves
4
300g of mushrooms
5
1/4 cup of butter
6
3/4 cup of dry white wine
7
to taste with salt and black pepper
8
1/2 cup of chopped parsley

Directions

1
Cook the lobster in the stock
2
Remove from heat and clean the lobster
3
Cut the lobster tail meat into chunks. Reserve
4
In a pan with a little boiling water seasoned with salt, blanch the escarole leaves
5
Drain
6
Wrap each chunk of lobster tail meat in an escarole leaf
7
Season with salt and black pepper
8
Arrange on a platter
9
Saute the mushrooms in butter until they brown and add the white wine
10
Season with salt, black pepper, and parsley
11
Let it simmer until the sauce reduces slightly
12
Serve over the wrapped lobster chunks
13
Serves 8 people.