Roasted Monkfish and its Liver with Lobster and Savoy Cabbage

This is a two-part dish. Resting on a bed of sautéed cabbage, there’s a piece of the monkfish, roasted, with a shiso leaf and a sliver of steamed ankimo (monkfish liver) on top. Then there’s a butter-poached lobster bundled in a cabbage leaf. Each component has its own sauce: The first has a lobster base and is a refined version of a sauce américaine—the usual thickener, rice, is left out; the second is a blend of heavy cream and lobster’s green tomalley, the digestive gland t