4 1 + 1/4 lb lobsters
1 head savoy cabbage, veins removed + shredded
2 red peppers, julienned
2 leeks, white part only sliced + rinsed
8 oz cabbage kimchi, (I prefer the very "ripe" kind), more if desired
40 oz good chicken stock
8 cloves garlic, peeled +sliced
4 scallions, sliced thinly
4 sprigs marjoram, leaves reserved
4 oz butter, cut into slices
8 oz Korean "sliced" rice cakes, soaked in cold water one hour
Cook the lobsters for 12 minutes + let to cool. Remove + reserve bodies, crack + remove meat from claws + tail, reserve.
In a 4 qt pot, sweat leeks + 1/2 garlic in 1 oz butter + lobster bodies + sweat 12 minutes.
Add savoy cabbage, peppers, kimchi, rice cakes + chicken stock.
Simmer for 20 minutes + remove bodies.
Add lobster meat + remaining garlic + scallions + simmer very gently 2-3 minutes until lobster is just cooked.
Add salt + additional kimchi if desired.
Add butter + marjoram, + fold in to gently combine.