Serving Information
(6 servings)
This meal has several different components. You will find ingredients and procedures organized separately below for each component.
For
the Maine Lobster Breakfast Sausage:
6 ounces raw
lobster, knuckle and leg meat
1 ea egg
white (optional)
4 oz heavy
cream
to taste salt
and pepper
pinch nutmeg
1 tsp basil,
chopped
2 oz cooked
lobster meat, chopped
¼ tsp fennel
seed, toasted
¼ tsp orange
zest
3 feet lamb
casing, rinsed
2 qts water
for blanching
1 tbs salt
1 ea bay
leaf
1 cup white
wine
1 Tbs butter
for sautéing
Procedure:
1.
Heat
the water, wine, bay leaf and salt to 160 degrees F.
2.
Place
the chilled raw lobster meat into a chilled food processor and pulse until the
meat forms a ball.
3.
Add
the egg white and incorporate.
4.
Slowly
add the cold heavy cream while the processor is running. Stop, scrape down the
sides, and pulse again until smooth.
5.
Transfer
to a stainless steel bowl set over ice and add the cooked lobster meat, chopped
basil, toasted fennel seed, nutmeg, orange zest, salt and pepper.
6.
Transfer
the forcemeat to a pastry bag fitted with a plain #5 tip. Carefully slip the
lamb casing over the tip until only 4 inches remain.
7.
Slowly
squeeze the bag and fill the casing with the forcemeat. When all is filled, tie
a knot in one end of the casing.
8.
With
thin butcher’s twine, tie off 3-inch links of sausage.
9.
Add
the sausage to the 160-degree water and lightly weight with a piece of
cheesecloth.
10.
Gently
poach for 15 minutes. Transfer to chilled water until cool.
11.
Separate
links with scissors.
12.
Heat
butter over medium heat and brown sausages to order.
13.
Season
with salt and pepper. Hold until ready to serve.
For the
Cooked Lobster Meat in the Sausage (yield 6 oz):
6 oz
raw or blanched lobster meat, claw and knuckle
1 oz
lemon flavored olive oil
1
sprig
tarragon
1 ea
thin slice of shallot
to
taste sea
salt and ground white pepper
Procedure:
·
Combine
all ingredients in a small stainless steel bowl and season with the salt and
pepper.
·
Place
contents of the bowl into a small cryovac bowl and seal under firm pressure.
·
Place
the bag into a 155 degree F waterbath for 12 minutes.
·
Remove
the bag and place into a cool water bath for 15 minutes, then into an ice-bath
until completely chilled.
·
Store
refrigerated until ready to use. This lobster meat can be re-thermalized,
served cold in a salad preparation, or chopped and used as a garnish in the
breakfast sausage recipe above.
For the Smoked Tomato and
Corn Sauce:
1 Tbs olive
oil
1 tsp shallots,
minced
1 tsp Serrano
chile, minced
1 cup sweet
white corn kernels
1 Tbs lobster
stock
2 cups petite
heirloom tomatoes, blanched, peeled, quartered, seeded, smoked
1 Tbs basil,
chopped
1 Tbs lime
juice
to taste salt
and pepper
Procedure:
1.
Heat
medium sauté pan over medium high heat and add the olive oil.
2.
Add
the shallots and Serrano chile.
Sauté for a minute.
3.
Add
the corn and cook over medium heat for 1 minute.
4.
Add
the lobster stock and simmer, covered for 2 minutes.
5.
Add
the smoked tomatoes and warm through tossing with the corn.
6.
Add
the basil, salt and pepper and lime juice. Reserve warm.
For the Brioche French
Toast:
½ cup eggs,
whipped
1 oz heavy
cream
1/8 tsp vanilla
bean paste
6 ea brioche
slices, small
3 Tbs oil
for pan-frying
Procedure:
1.
Combine
the whipped eggs, cream, and vanilla bean paste, mixing well.
2.
Heat
the oil over medium high heat.
3.
Dip
the brioche into the egg batter, and pan fry until golden brown.
4.
Repeat
for remaining brioche and reserve in a warm place.
For the Fingerling Home
Fries:
6 ea fingerling
potatoes, split in half lengthwise
½ cup olive
oil
2 sprigs thyme
1 pc sage
2 stems Italian
parsley
to taste salt
and pepper
2 quart water
2 Tbs butter
for frying
Procedure:
1.
Heat
the water in a hotel pan to 180 degrees F.
2.
Toss
the potatoes with the oil, herbs, salt and pepper.
3.
Transfer
all to a cryovac bag and seal in a single layer.
4.
Place
the bag and its contents into the 180-degree F water and slowly cook potatoes
for 1 hour.
5.
Transfer
to a chilled water bath and cool.
6.
When
cool, open bag and drain, separating the potatoes form the herbs.
7.
Heat
butter in large sauté pan over medium high heat.
8.
Pan-fry
the potatoes until golden brown then serve.
