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  • Lobster Boudan With A Fresh Lemon And Tarragon Butter Sauce

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    Lobster Boudan With A Fresh Lemon And Tarragon Butter Sauce
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb lobster meat raw
    • 1/4 c. chopped shallots
    • 1/2 c. heavy cream
    • 1/4 c. cognac Salt to taste Cayenne pepper to taste Freshly-grnd white pepper to taste
    • 4 c. cooked medium-grain rice Sausage casings, 1 1/2" dia, and about 4 feet in length
    • 3 Tbsp. butter - (to 4 tbspns)
    • 8 x round French-bread croutons, abt 3" dia
    • 2 Tbsp. finely-minced parsley
    • 1/4 c. chopped shallots
    • 2 x fresh lemons juiced Salt to taste Cayenne pepper to taste
    • 1/4 c. heavy cream
    • 1 1/2 stk cool butter cut into pcs
    • 1/4 tsp warm sauce
    • 1/2 tsp Worcestershire sauce
    • 1 Tbsp. finely-minced fresh tarragon leaves

    Directions

    1. In a food processor, combine the lobster meat, shallots, cream and cognac. Season with salt, cayenne and pepper. Turn the mix 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 min on each side. Re-adjust the seasoning if needed.
    2. Either using a feeding tube or possibly 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 min, or possibly till the sausage is hard to the touch and plump. Remove from the water and allow to cold.
    3. In a large saute/fry pan, over medium heat, heat the butter. Pan-fry the sausage for 3 to 4 min on each side. Remove from the pan and keep hot. 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.
    4. For the 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 mix to a boil. Reduce the heat to medium-low and simmer till the mix reduces by half. Add in the cream and continue to cook for 2 min. Remove from the heat and whisk in the butter, a couple of pcs at a time. Season with the salt and cayenne. Strain through a fine-mesh sieve. Add in the warm sauce, Worcestershire and minced tarragon. Keep warm. (
    5. Makes about 2 c.)
    6. This recipe yields 8 servings.

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