Recipe courtesy of Emeril Lagasse
Print
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)
FRESH LEMON AND TARRAGON BUTTER SAUCE
  • 1/4 cup minced shallots
  • 2 fresh lemons, juiced
  • Salt
  • Cayenne pepper
  • 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

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.

FRESH LEMON AND TARRAGON 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.

Recipe courtesy Emeril Lagasse, 1999

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