Charred Tendersweet Cabbage, Lobster Stock Braised Cowpeas, and Yarrow Greens

In a cast iron pan over medium flame, heat olive oil and gently place cabbage wedges. Cook until cabbage is tender and caramelized on one side. Season with Maldon salt and a squeeze of lemon juice. In a medium saucepan over low heat, place peas and bay leaf and cover with water. Cook until completely tender, occasionally stirring gently. Let cool in liquid until room temperature; strain. In a small sauce pan, warm peas with enough reduced lobster stock to just cover. Season with lemon juice, salt, and white pepper. When liquid has reduced to consistency of thin maple syrup, add butter and turn heat to low. Reduce until nappé and peas are glazed with stock. On a serving plate, arrange cabbage, charred side up and slightly off-center of the plate. Place cowpeas into a large mound in the center and spoon reduced lobster stock over. Garnish with yarrow greens.