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Scallop and Lobster Sausage




List of Ingredients



• 2 Tablespoons Olive oil
  
• 3/4 Lb Lobster claw meat- chunked
  
• 2 Large eggs , beaten
  
• 1 Onion, diced
  
• 2 Garlic coves -minced
  
• 1 Cups Cooked, cooled rice
  
• 1/4 Ounces Chicken broth
  
• 1/2 Cups White wine
  
• 1 Teaspoons Thyme
  
• 1 Pinch Salt
  
• 1 Pinch Pepper
  
• 1 pinch Saffron
  
• 1 pound Fresh Sea scallops diced
  
• Hog Casing for sausage making
  
• --------For Tomato Butter Sauce ---------------
  
• 2 Cups Dry white wine
  
• 1-1/4 Cups Sherry vinegar
  
• 1 Cup Plum tomatoes -coarsely chopped
  
• 3 Large Shallots, chopped
  
• 1-1/2 Teaspoons Black peppercorns
  
• 1-1/2 Teaspoons Coriander seeds
  
• 1/2Cup Heavy cream
  
• 1/2Lb Cold butter -cut into tbs pieces
  
• Salt and pepper To Taste
  






Instructions



1. Heat the oil in a deep and wide skillet over medium-high heat.Add lobster and scallops. Brown on all sides, about 2 1/2 minutes. Add onion and garlic and saute until soft, about 3 more minutes.
   
2. Combine eggs,chicken broth, wine, thyme, salt, pepper and saffron in small bowl. Stir well and pour over rice. Stir to remove any bits stuck to the bottom of the pan. Cover, reduce heat, and simmer until warm
   
3. Stuff into hog casing and poach until done - 8 to 12 minutes
   
4. Puddle Tomato Butter sauce(below) on plate. Place sausage in puddle.
   
   
   
5. Garnish with chopped parsley.
   
6. ----------For Tomato Butter Sauce-------
   
7. In a large nonreactive saucepan, combine the wine, vinegar, tomatoes, shallots, black peppercorns, and coriander seeds and boil over high heat until reduced by three-quarters, about 30 minutes. Add
   the cream and boil for a few minutes to thicken slightly.
   
   
8. Reduce heat to low and start whisking in the butter, a few pieces at a time, adding more before the last batch is fully incorporated.
   Remove pan from heat the moment all the butter is incorporated; overheating will cause the sauce to separate.
   
9. Pass the sauce through a fine strainer into a clean nonreactive pan. Season with salt and pepper. Keep the sauce in a warm place until time to serve.
   
   






Final Comments


This recipe might take some work to prepare, but I have seen A WHIZBAANG sit up and beg for more of this.