Maine Lobster Sausage

by Chef Daniel Bruce

Serves 8

Ingredients

• 0.5 pound salted natural sausage casings, 1.5 inch diameter
• 1 pound Atlantic salmon fillets, skin and all brown areas removed
• 2 pounds Maine lobster meat, cooked, shelled and cut into 1 inch pieces
• 0.5 cup fresh chives, chopped
• salt and pepper to taste
• 2 cups heavy cream
• 0.5 cup clarified butter

Directions

1. In preparation, soak the casings overnight to remove the salt. Thoroughly chill the salmon, lobster and cream.
2. Blend the salmon in a food processor until smooth. Then, remove the fish from the food processor and place into a mixing bowl. Beat the cream into the salmon until it is well mixed. Add the chives, lobster meat and seasonings.
3. Place the mixture into a sausage stuffer or pastry bag and pipe into the casings to fill. With kitchen string, tie the filled casing at 4 inch intervals to create the sausages.
4. Add enough water to a 10 inch stainless steel sauté pan to come to a depth of two inches. Heat the water and then poach the sausages at 190 degrees for four minutes. Remove from the water.
5. To serve, sauté the sausages in the clarified butter until golden brown on each side.

 

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