Best Lobster Sausage Recipes

LOBSTER, SHRIMP AND ANDOUILLE SAUSAGE OVER PASTA

Steps:

• Cook the pasta in a large pot of boiling, salted water according to package directions until it is al dente.
• While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, salt, to taste, and cook until softened, about 3 to 4 minutes. Add the lobster, shrimp, and sausage, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the white wine and tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls.

ARTICHOKE, LOBSTER AND SAUSAGE GRATIN

Steps:

• Preheat the oven to 350 degrees. In a small bowl, combine the bread crumbs, cornmeal, olive oil, 1/4 teaspoon of the salt and pepper. Set aside. Cook the sausage in a medium-size skillet over medium-high heat until cooked through. Drain on paper toweling.
• In a large bowl, combine the sausage, artichoke hearts and lobster meat. Toss with the remaining 3/4 teaspoon of salt, pepper and 3 tablespoons of the bread-crumb mixture. Place in a 9-inch pie plate and cover with the remaining crumbs. Bake until the gratin is hot and the crumbs are browned, about 30 minutes. Divide among 4 plates and serve immediately.

LOBSTER WITH SAUSAGE, MUSSELS, CORN, AND POTATOES

Steps:

• Fill very large pot 2/3 full with salted water; bring to boil over high heat. Meanwhile, place potatoes, onions, and fennel in another very large pot. Add beer and 4 cups water; sprinkle with Old Bay seasoning and salt. Add 5 thyme sprigs and sausage. Bring to boil over high heat; reduce heat to medium-high. Cover; cook 15 minutes. Add corn, then mussels and remaining thyme. Cover and cook until mussels open and potatoes are cooked through, about 15 minutes longer.
• Meanwhile, drop lobsters headfirst into salted boiling water; cover. Boil until cooked through and shells turn bright red, about 13 minutes. Using tongs, remove lobsters from pot. Split in half lengthwise.
• Melt butter in saucepan and divide among 6 ramekins.
• Remove corn, fennel, onions, potatoes, and mussels from pot (discard any mussels that do not open). Divide among 6 large bowls. Place 1/2 lobster atop mixture in each bowl. Season broth with salt and pepper; pour over seafood and vegetables. Serve with melted butter, lemons, and Lemon-Herb Mayonnaise.

LOBSTER AND SCRAMBLED EGGS WITH CHEDDAR AND SAUSAGE

Steps:

• Scramble eggs until almost set, drop in cheese and fold in lobster salad. Allow to melt. Meanwhile, split lengthwise and grill the sausages.

LOBSTER SAUSAGE RECIPE

Steps:

• The day before making the sausages, rinse the casings well and put to soak in papaya or pineapple juice for 24 hours. (This tenderizes the casings.) Rinse thoroughly before stuffing to remove all the juice.
• Break off the tail of 1 lobster. Remove the meat and set aside. Boil the rest of the body and the claw with the other lobster until cooked, about 20 minutes or until done. Pick every piece of meat from the cooked lobsters, including the body and even the walking legs. Large lobsters have meat everywhere. Chop into small (1/4- to 1/2-inch) pieces. Set aside.
• Puree the raw lobster with the egg whites and roasted pepper in a food processor until very fine and pink in color. Cook the celery and carrot in butter until the butter boils; remove from heat. When the butter-vegetable mixture is at room temperature, fold into the pureed lobster. Add the breadcrumbs, cooked lobster, parsley, chervil, and chives. Season lightly with salt and pepper.
• Stuff the forcemeat into casings. For small batches of sausage like this, the easiest way is to put the sausage nozzle (pig stuffer) into a pastry bag rather than a mechanical device. Chill the sausages a few hours before using.
• Poach the sausages in simmering court bouillon, fish stock or water for about 4 minutes. Finish them by grilling ofr panfrying.
• Yield: 8 servings as a main course or 16 as an appetizer
• Note: If chervil is not available, increase the amount of Italian parsley to 2 tablespoons.
• This recipe calls for two 5-pound culls, but you can use any combination of lobsters with a total weight of ten pounds. The recipe can be cut in half if desired. The important equation is one-third raw lobster meat to two-thirds cooked. The amount of butter may seem like too much, but it is the only fat for the sausage, so it is important not to skimp.
• Recipe Source: Jasper White's Cooking From New England by Jasper White (Harper & Row)
• Reprinted with permission.