Lobster-Stuffed Cabbage With Caviar

• 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 Cote Basque (see recipe)

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.

head cabbage, live lobsters, shrimp, unsalted butter, cognac, shallot, salt, cayenne, butter, beurre

Taken from cooking.nytimes.com/recipes/10108 (may not work)