Lobster-Stuffed Cabbage With Caviar

Preparation

1. Step 1

   Blanch the cabbage leaves in rapidly boiling salted water. When the cabbage is soft, immediately shock in an ice bath. When cool, set aside on a towel to dry.

2. Step 2

   Poach the lobsters for eight minutes. Remove the lobster meat from the tails and claws and cut in small pieces, about the size of half a shrimp. Saute quickly in 1 tablespoon butter and Cognac. Season with salt, pepper and cayenne.

3. Step 3

   Shell and devein shrimp. Cut in half and saute in 1 tablespoon butter with shallot until shrimp is pink. Season with salt, pepper and cayenne.

4. Step 4

   Remove the tough center from the cabbage leaves. When this is done, place 2 pieces of shrimp and 3 pieces of lobster on each cabbage leaf and fold into a package. Transfer to a nonmetallic baking dish and place 1 tablespoon of butter on each cabbage leaf. Season lightly with salt, pepper and cayenne. Refrigerate, if desired. To serve, return to room temperature. Cover and bake in a 350-degree oven for 10 to 12 minutes.

5. Step 5

   To serve: Place three stuffed cabbages in the center of each of four warmed plates. Pour beurre blanc sauce around, but not over the cabbages. Garnish the cabbages with caviar. Serve immediately.