-
1
Blanch the cabbage leaves in rapidly boiling salted water.
-
2
When the cabbage is soft, immediately shock in an ice bath.
-
3
When cool, set aside on a towel to dry.
-
4
Poach the lobsters for eight minutes.
-
5
Remove the lobster meat from the tails and claws and cut in small pieces, about the size of half a shrimp.
-
6
Saute quickly in 1 tablespoon butter and Cognac.
-
7
Season with salt, pepper and cayenne.
-
8
Shell and devein shrimp.
-
9
Cut in half and saute in 1 tablespoon butter with shallot until shrimp is pink.
-
10
Season with salt, pepper and cayenne.
-
11
Remove the tough center from the cabbage leaves.
-
12
When this is done, place 2 pieces of shrimp and 3 pieces of lobster on each cabbage leaf and fold into a package.
-
13
Transfer to a nonmetallic baking dish and place 1 tablespoon of butter on each cabbage leaf.
-
14
Season lightly with salt, pepper and cayenne.
-
15
Refrigerate, if desired.
-
16
To serve, return to room temperature.
-
17
Cover and bake in a 350-degree oven for 10 to 12 minutes.
-
18
To serve: Place three stuffed cabbages in the center of each of four warmed plates.
-
19
Pour beurre blanc sauce around, but not over the cabbages.
-
20
Garnish the cabbages with caviar.
-
21
Serve immediately.
