Maine Lobster Seafood Sausage Served over a Maine Lobster Bourbon Cream with Frizzled Leeks

INGREDIENTS:

6 ounces Maine Lobster stock

3 ounces cream

1 ounce coral butter

1 ounce bourbon

1 pinch salt, to taste

3 ounces Maine Lobster meat

2 ounces fresh white fish

1 teaspoon olive oil, as needed

1 pinch cilantro

1 pinch salt & pepper, to taste

1 hog casing

1 leek, julienned

DIRECTIONS:

Make a Maine Lobster cream but reducing Maine Lobster stock with cream until thick, add remaining ingredients, remove from heat.

Make the sausage by coating the Maine Lobster and fish in olive oil and let sit refrigerated four hours.  Mix seafood with cilantro and salt and pepper.  Stuff mixture into hog casings being careful not to stuff too tight.  Poach in white wine and water until firm. 

Serve the sausage hot over Maine Lobster cream.  Fry the julienned leeks and garnish.

NUTRITIONAL:

Per serving:

calories                  805

carbohydrate           24  g

cholesterol             242  mg

total fat                54.4  g

protein                  32.8  g

sodium                1052  mg

dietary fiber           2.8  g

calcium                  253  mg

Nutritional information provided by MasterCook II, 1996.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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