Plunge the lobsters into a large pot of boiling water for 7 minutes. Cool under cold running water. Remove the meat from the shells and cut crosswise into 1/2" slices.

Take 12 large leaves from the cabbage and blanch them in a pot of salted boiling water until tender. Drain the leaves and dry flat on towels.

Remove the large central rib from the cabbage leaf, place on a work surface and overlap the two sides where the rib was removed to make a continuous surface. Place the divided lobster on each cabbage leaf. Fold the cabbage leaf around the lobster to make a packet. Put the packets, folded side down, into a baking dish. Put 1 tsp. of melted butter on each packet.

Preheat oven to 400 degrees.

Combine the wine and shallots in a stainless saucepan and reduce until almost all the liquid has evaporated. Add the cream and reduce until 1/3 cup remains. Strain sauce through fine cheesecloth and return to stainless pan.

Cook the cabbage packets in the preheated oven until warm (about 5 minutes).

Place the sauce over low heat and whisk in the butter cubes, one at a time. Season with salt and pepper. Place the cabbage packets on warm plates and surround each packet with sauce. Serve immediately.