Lobster Boudan with a Fresh Lemon and Tarragon Butter Sauce

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 2 pounds lobster meat, raw
  • 1/4 cup minced shallots
  • 1/2 cup heavy cream
  • 1/4 cup cognac
  • Salt
  • Cayenne
  • Freshly ground white pepper
  • 4 cups cooked medium-grain rice
  • 1 1/2-inch diameter, casings, about 4 feet in length
  • 3 to 4 tablespoons butter
  • 8 round French bread croutons (about 3 inches)
  • 2 tablespoons finely chopped parsley
  • 1 recipe Fresh Lemon and Tarragon Butter Sauce (recipe follows)
  • 1/4 cup heavy cream
  • 1 1/2 sticks cold butter, cut into pieces
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon finely chopped fresh tarragon leaves
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

In a food processor, combine the lobster meat, shallots, cream and cognac. Season with salt, cayenne and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley. Season with salt, cayenne and black pepper. **To test the seasoning of the sausage, pan-fry a small piece of the filling for a couple of minutes on each side. Re-adjust the seasoning if needed. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring a large saucepan of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool. In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm. To serve, spoon the sauce in the center of each plate. Lay a crouton in the center of the sauce. Place a couple of links of sausage over each crouton. Garnish with parsley and butter sauce.
In a saucepan, over medium heat, combine the shallots and lemon juice. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt and cayenne. Strain through a fine-mesh sieve. Add the hot sauce, Worcestershire and chopped tarragon. Keep hot.

Yield: about 2 cups

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.