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Lobster Sausage

Date Added: Nov 8, 2010 American Seafood Filleting & Preparation
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Prep Time

30 mins

Cook Time

18 mins

Ready In

48 mins

Serving

4

*to adjust serving size click on "serving box".

Description

Shrimp, scallops and lobster pureed with fresh herbs, heavy cream, port wine and brandy and turned into sausage.


Ingredients

  • 1/4  Pound(s) Bay Scallops
  • 1
  • 2/3  Pound(s) Lobster Meat (claws & knuckles)
  • 2
  • 1/3  Pound(s) Shrimp, tails removed, peeled, deveined
  • 3
  • 1  Each Egg White
  • 4
  • 1  Tea Spoon(s) Dry Mustard
  • 5
  • 1  Tea Spoon(s) Granulated Garlic
  • 6
  • 1  Tea Spoon(s) Salt & White Pepper
  • 7
  • 1/4  Cup(s) Heavy Cream
  • 8
  • 1  Table Spoon(s) Port Wine
  • 9
  • 1  Table Spoon(s) Brandy
  • 10
  • 1  Tea Spoon(s) Chives, thinly sliced
  • 11
  • 2  Tea Spoon(s) Tarragon, finely chopped
  • 12
  • 1  Tea Spoon(s) Sriracha Sauce
  • 13

Directions

    1. Chop up seafood and add shrimp, bay scallops and half of lobster meat to a food processor
    2. Gradually pulse seafood a little bit at a time
    3. Add 1 ice cube to processor and pulse quickly
    4. Add egg white, mustard, garlic, salt and pepper and pulse
    5. Add heavy cream very slowly, adding a bit at a time and pulse
    6. Add port wine and brandy and pulse
    7. Add lobster mix to a bowl on top of an ice bath
    8. Add the rest of the lobster meat to the bowl
    9. Add tarragon, chives and sriracha sauce and fold ingredients together to combine
    10. Place seafood mix into a pastry bag and pipe lengthwise into plastic wrap
    11. Roll plastic wrap to make it very tight, twist sides to enclose
    12. Poke any air holes with a toothpick
    13. Roll again in plastic wrap tightly
    14. Place sausage into a pot of 170 degree water and cook for 11 minutes
    15. Remove and place into an ice bath to shock and stop cooking
    16. Gently remove from plastic wrap and pat dry with paper towels

    Sauteed Lobster Sausage

    Ingredients

  • 2 Table Spoon(s) Butter
  • 1 Each Lobster Sausage
  • As Needed Lemon Thyme Beurre Blanc
  • Directions

    1. Cut lobster sausage into desired size
    2. Heat butter in a saute pan
    3. Once butter is melted, add sausage and saute until each side is golden brown
    4. Plate up and serve with lemon thyme beurre blanc

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