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1
Fill a large stockpot with 2 inches of water, add 2 tablespoons of the salt and bring to a boil over high heat.
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2
Put the lobster in the boiling water, head first, and cook until it turns red, about 12 minutes.
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3
With tongs, transfer the lobster to a bowl to cool.
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4
Remove the meat from the lobster knuckles and claws.
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5
Twist the tail off the body; reserve the greenish tomalley and red roe.
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6
Split the tail lengthwise and remove the tail meat.
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7
Pull out and discard the black intestinal vein.
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8
Cut all the lobster meat and the roe into 1/2-inch dice and place in a bowl.
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9
Add the tomalley.
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10
In a small saucepan, melt 4 tablespoons of the butter over moderately low heat.
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11
Add the red pepper, celery and 1/4 cup of the carrots and cook, stirring, until the vegetables are almost tender, about 5 minutes.
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12
Let cool to room temperature.
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13
In a food processor, combine the shrimp and egg white and puree until very smooth.
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14
Scrape the puree into a bowl and fold in all the lobster meat, cooked vegetables, bread crumbs, chives, the remaining 1/2 teaspoon of salt, the black pepper and a pinch of cayenne.
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15
Cover and refrigerate until chilled.
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16
Remove 10 large intact outer leaves from the head of cabbage and set aside.
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17
Cut the remaining cabbage in half; core and shred it.
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18
In a large saucepan of boiling salted water, blanch the whole cabbage leaves 2 or 3 at a time, just until tender, about 3 minutes.
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19
Drain the leaves and let cook.
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20
Add the shredded cabbage to the boiling water and cook for 1 minute.
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21
Drain the cabbage in a colander and refresh under cold running water; drain again.
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22
In a large skillet, melt 1 tablespoon of the butter.
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23
Add the onion and saute over moderately high heat until browned, about 4 minutes.
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24
Add the shredded cabbage and cook for 2 minutes.
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25
Season with salt and pepper and let cool completely.
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26
Preheat the oven to 350.
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27
Butter an 11-by-9-inch glass baking dish.
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28
Select the 8 best-looking cabbage leaves and pare down the thick central ribs so that they are flush with the leaves.
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29
Spread the leaves on a work surface and form one-eight of the lobster filling into a 3-inch log across the center of each leaf.
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30
Top with one-eighth of the shredded cabbage mixture.
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31
Fold the 2 sides of each cabbage leaf in toward the center, then snugly roll up the leaf; use the 2 extra cabbage leaves to patch up any tears.
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32
Arrange the cabbage rolls, seam side down, in the prepared baking dish, leaving a little bit of space between the rolls.
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33
In a large skillet, melt 1 tablespoon of the butter over moderate heat.
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34
Add the mushrooms, shallots and the remaining 1/2 cup of diced carrots.
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35
Cook, stirring, until the vegetables begin to brown, about 6 minutes.
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36
Add the stock and bring to a simmer.
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37
Season with salt and pepper and pour over the cabbage rolls.
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38
Cover the dish with foil and bake for about 25 minutes, or until the rolls are firm and heated through.
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39
Transfer the cabbage rolls to a warmed platter and cover loosely with foil.
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40
Pour the juices from the baking dish into a small saucepan and bring to a boil.
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41
Off the heat, whisk in the remaining 2 tablespoons of butter, 1 tablespoon at a time.
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42
Add the chopped herbs, season with salt and pepper and pour over the cabbage rolls.
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43
Serve at once.
