LOBSTER SAUSAGE RECIPE

Lobster Sausage Recipe image

This sausage is made from lobster, vegetables, and herbs. It is a tasty change from traditional meat sausage. If you do not have a sausage stuffer, simply use a pastry bag.

Provided by @MakeItYours

Number Of Ingredients 13

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Ingredients

Pig casings (about 4 feet) or non-animal casings
2 (5-pound) culls (lobsters with one claw)
2 egg whites
1 red bell pepper, roasted and peeled
2 celery stalks, peeled and cut in small (1/4-inch) dice (1/2 cup)
1 large carrot, peeled and cut in small (1/4-inch) dice (1/2 cup)
12 Tablespoons (1-1/2 sticks) unsalted butter
1 cup fresh white breadcrumbs
1 Tablespoon finely chopped Italian parsley
1 Tablepoon finely chopped fresh chervil (see Note)
2 Tablespoons chopped chives
Salt and freshly ground black pepper
Court bouillon or fish stock for poaching (optional)

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.