Lobster Sausage Recipe


  • Pig casings (about 4 feet) or non-animal casings
  • 2 (5-pound) culls (lobsters with one claw)
  • 2 egg whites
  • 1 red bell pepper, roasted and peeled
  • 2 celery stalks, peeled and cut in small (¼-inch) dice (½ cup)
  • 1 large carrot, peeled and cut in small (¼-inch) dice (½ cup)
  • 12 Tablespoons (1-½ sticks) unsalted butter
  • + 6 more ingredients
    • 1 cup fresh white breadcrumbs
    • 1 Tablespoon finely chopped Italian parsley
    • 1 Tablepoon finely chopped fresh chervil (see Note)
    • 2 Tablespoons chopped chives
    • Salt and freshly ground black pepper
    • Court bouillon or fish stock for poaching (optional)

The day before making the sausages, rinse the casings well and put to soak in papaya or pineapple juice for 24 hours. (This tenderizes the casings.) Rinse thoroughly before stuffing to remove all the juice. Break off the tail of 1 lobster. Remove the meat and set aside. Boil the rest of the bo...

View full recipe at SpringPad


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