LOBSTER-STUFFED CABBAGE WITH CAVIAR

Lobster-Stuffed Cabbage With Caviar image

Provided by Marian Burros

Time 45m

Yield 4 servings

Number Of Ingredients 11

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1 large head cabbage
2 live lobsters (1 1/2 pounds each)
12 shrimp, shelled, deveined and cut in half
4 ounces Beluga caviar
2 tablespoons unsalted butter
1 tablespoon Cognac
1 shallot, minced
Salt and pepper
Cayenne
6 ounces (12 tablespoons) unsalted butter
Beurre blanc La Côte Basque (see recipe)

Steps:

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.
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.
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.
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.
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.