INGREDIENTS:
(4 servings)
Maine Lobster Sausage
3½ pounds whole Maine Lobster (approx. 10 oz. meat)
4 ounces raw scallops
2 fl. ounces skim milk
2 each egg whites
1 Tablespoon freshly chopped chives
To taste salt and black pepper
1 pinch cayenne pepper
Assorted Bean and Summer Green Salad
1 each 1¼ lb. whole Maine lobster (approx. 4 oz meat)
8 ounces selected Maine-grown dried beans
4 ounces mesclun lettuce
2 ears corn
1 teaspoon olive oil
1 each leek, finely diced (white part only)
1 each garlic clove, chopped
½ each red pepper, diced
4 each scallions, julienned
2 each vine-ripened tomatoes, seeded and diced
1 Tablespoon flat parsley, chopped fine
To taste salt and black pepper
Lemon and Chive Vinaigrette
2 ounces olive oil
1 each lemon, juiced
½ teaspoon Dijon mustard
1 bunch fresh chives, chopped
½ ounce Balsamic vinegar
To taste salt and freshly ground black pepper
DIRECTIONS:
Cook the Maine Lobster in plenty of boiling salted water. As soon as the Maine Lobsters float, remove and shock with ice water. Pick the Maine Lobster meat, keeping the claw meat separate.
Remove the side muscle from each of the scallops. Blend scallops in a food processor with the Maine Lobster meat (remember to reserve the claw meat for a later use). Slowly add the skim milk and egg whites until the mixture forms a smooth consistency.
Cut the claw meat into a large dice. In a separate bowl, fold the claw meat into the scallop & Maine Lobster mixture. Season with chives, salt, pepper, and cayenne.
Using a piping bag, pipe sausage mixture on to plastic wrap and form into a sausage shape by rolling the plastic. Secure the ends of the plastic wrap and poach in water for approximately 10 minutes. Remove from water and allow to cool. Sear sausage in a hot pan with a little olive oil until golden brown. Allow to cool.
Assorted Bean and Summer Green Salad
Cook
Maine Lobster as above. Cut meat into a large dice. Cook the beans in water until soft. Allow to cool. Boil corn in salted water for 2 minutes. Refresh in ice water. Remove kernels. Heat ½ teaspoon olive oil in a pan. Sweat the leek and garlic until soft. Toss all the ingredients in large bowl along with the juice from the tomatoes, the remaining olive oil, and enough of the bean cooking liquid to moisten. Season with salt and black pepper.
Lemon and Chive Vinaigrette
Using a stainless steel bowl, whisk the olive oil into the mustard and chives. Add lemon juice and vinegar. Season with salt and pepper.
To Serve:
Divide the salad mixture onto four plates. Slice the sausage on a bias and arrange around the salad. Drizzle a small amount of the vinaigrette alongside the sausage. Serve at room temperature.
