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1
To begin the lobster filling: Melt the butter in a saute pan which is just large enough to accommodate the lobster tails.
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2
The butter should be very hot, but not sizzling (between 165 and 180 degrees F).
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3
Add the tails to the pan, meat side down - shell side up, and poach until the lobster is opaque.
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4
Remove to a utility platter and let cool.
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5
(Pour the melted butter into a bowl for use in other elements in this recipe.)
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6
Return 2 tablespoons of the reserved melted butter to the same saute pan and saute shallots and shiitake mushrooms until tender.
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7
Add crabmeat and scallions and heat for a few minutes, trying to avoid breaking up lumps.
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8
Set aside.
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9
Return to the lobster tails, loosen them from the shell.
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10
Reserve the shells for use in the sauce.
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11
Slice the tail meat lengthwise down the middle and into 4 slices crosswise.
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12
For the wrappers: Steam the cabbage leaves until tender but not mushy.
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13
Remember, the leaves will still have to be firm enough support the lobster filling.
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14
To begin the sauce: Combine the milk, onion, bay leaf, cloves, nutmeg, and lobster shells in a heavy-gauge, non-corrosive saucepan over medium heat.
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15
Spoon 2 tablespoons of the reserved melted butter (from poaching the lobster) into a separate heat resistant bowl and create a slurry with the cornstarch, then whisk in 1/4 cup Parmesan.
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16
When the milk is fairly hot, pour a small amount of it into the slurry, stirring until the milk is thoroughly blended in.
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17
Return this to the remaining milk, add cognac, and simmer for 15 minutes, stirring frequently.
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18
Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed.
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19
Remove and discard bay leaf, cloves and lobster shells.
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20
Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
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21
Pre-heat oven to 350 degrees F. Gently fold the lobster and crabmeat together with just enough of the sauce to bind it.
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22
(Reserve the rest of the sauce for service.)
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23
If the filling seems loose, add more Parmesan to bind it.
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24
(You don't want the filling to be too runny.)
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25
Lay the cabbage leaves out and remove stiff ribs/spines of leaves being sure to leave enough of the leaf in a shape that can be filled and rolled shut.
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26
Into each leaf, spoon 3 or 4 tablespoons of the lobster/crabmeat mixture, add a few chunks of avocado, fold in sides of leaf, and roll up.
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27
Place in an oven-proof dish layered on the bottom with a little of the sauce, sprinkle with a little Parmesan.
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28
Bake for 10 minutes to melt cheese.
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29
Serve garnished with fresh dill and with remaining lobster sauce on the side.
