Recipe #3   Lobster Boudan - New Orleans Style!   2 pounds lobster meat, raw 1/4 cup minced shallots 1/2 cup heavy cream 1/4 cup cognac Salt to taste Cayenne to taste White pepper to taste 4 cups cooked medium-grain rice 1 1/2-inch diameter, casings, about 4 feet in length     Instructions: In a food processor, combine the lobster meat, shallots, cream and cognac. Season with salt, cayenne and pepper. Turn the mixture into a mixing bowl.

Stir in the rice and parsley. Season with salt, cayenne and black pepper. To test the seasoning of the sausage, pan-fry a small piece of the filling for a couple of minutes on each side. Re-adjust the seasoning if needed. Either using a feeding tube on your meat grinder, or a funnel, stuff the sausage into the casings and make links by twisting every 4 inches. Bring a large saucepan of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch. Remove from the water and allow to cool. In a large sauté pan, over medium heat, pan-fry the sausage in butter for 3 to 4 minutes on each side. Remove from the pan and they are ready to serve. Click To Go Back