Halve the lobster lengthways, remove and discard the sandy part. Cut into sections and brown in oil. Drain and keep aside in a stewpot. In the same oil, fry 2 diced carrots and 2 diced onions then add to the lobster with the bouquet garni, celery and chopped garlic. Put the stewpot over a high heat, stir and flambÄ with the brandy. Add the tomato paste, dust with flour, add in white wine, cook for 5 minutes. Add 1 pint of water, salt, papper and Cayenne. Cover and cook for 20 minutes. Detach each cabbage leaf, remove the central rib. Blanch each leave for 2 minutes, only to soften. Place the leaves over each other in a way to make 6 small cabbages. Clean the mushrooms, chop, cook in 1 3/4 ounces of butter until complete evaporation of liquid. Drain and shell the sections of lobster, dice the flesh. Divide up in layers, onto each small cabbage: mushrooms, hard-boiled eggs, 2 asparagus tips, a few dices of lobster and chopped chervil. Close the cabbages, tie up with a thread in a cross shape. Use a high-sided frying pan to fry 1 thinly sliced carrot and 1 thinly sliced onion in 6 tablespoons of butter, add the remaining wine, reduce. Put in the cabbages, moisten with the lobster cooking juice, cover and bake in a low oven (300F) for 45 minutes. Arrange the cabbages on a dish. Reduce the cooking juice, mix in 3/4 of the crÅme fraöche, cool gently for 10 minutes, sieve the sauce onto the cabbages. Top with remaining crÅme and bake for 5 minutes in a very hot oven.
