Ingredients Weight Measure
Milk 1 cup
Butter 3 oz.
All-purpose flour 4 oz.
Egg, yolks 4 ea.

Garlic-Pepper Lobster Sausage Mousse

Ingredients Weight Measure
Salmon 2 lbs.
Sea scallops 1/2 lb.
Egg, whites 2 ea.
Tomato paste 2 tsp.
Nutmeg 1/2 tsp.
Thyme, leaves 1 tsp.
Kosher salt 1 tsp.
White pepper 1/2 tsp.
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
Heavy cream, cold 1/2 cup
Lobster, meat, cooked, diced 1-3/4 lbs.

Jalapeño-Cheddar Grit Cakes

Ingredients Weight Measure
Olive oil 6 Tbsp.
Garlic, fresh, shaved slivers 2/3 cup
Jalapeño peppers, chopped 1 cup
Chicken stock 3 qts.
Grits 8 cups
Cheddar cheese, shredded 1 lb.
Kosher salt 2 tsp.
Black pepper, cracked 2 tsp.
All-purpose flour as needed
Egg, wash as needed
Japanese breadcrumbs as needed
Oil, for frying as needed

TABASCO® Habanero–Marchand de Vin Sauce

Ingredients Weight Measure
Buerre Noisette (brown butter) 2-1/2 cups
Garlic, fresh, minced 2 Tbsp.
Onions, finely chopped 2 cups
Prosciutto ham, finely chopped 2 cups
Shiitake mushrooms, finely chopped 2 cups
Green onions, green, finely chopped 2 cups
Bay leaves 6 ea.
Black pepper, cracked 1 tsp.
Kosher salt 2 tsp.
Paprika 2 Tbsp.
Thyme, leaves 2 Tbsp.
Tomato paste 4 Tbsp.
All-purpose flour 3 cups
Worcestershire sauce 1/2 cup
Beef stock 2 qt.
Dry red wine 2 cups
Parsley, fresh, chopped 2-1/2 cups
TABASCO® brand Habanero Sauce 3 Tbsp.

TABASCO® Chipotle Hollandaise Sauce

Ingredients Weight Measure
Egg, yolks 16 ea.
Lemon juice 8 Tbsp.
Kosher salt 2 tsp.
TABASCO® brand Chipotle Pepper Sauce 2 tsp.
Butter, clarified, hot 3 lbs.
White pepper 1/4 tsp.

Poached Eggs

Ingredients Weight Measure
Water 6 qt.
White vinegar 4 cups
Eggs, fresh, large 24 ea.


Ingredients Weight Measure
Tomato slices, grilled 2 ea.
Onion flower 1 ea.
Parsley, chopped as needed


  1. For the Panade, boil milk and butter in a saucepan; then remove from fire.
  2. Add flour and stir over fire until the mixture is dry (as for a pâte à choux).
  3. Remove pan from fire and add egg yolks. Blend well, cool the mixture and reserve for use in mousse.
  4. To prepare the Mousse for the sausage, chill the bowl and blade of a food processor.
  5. Cut the salmon into cubes and process with scallops until smooth. Add Panade, egg whites, tomato paste, nutmeg, thyme, salt, white pepper and TABASCO® Garlic Pepper Sauce.
  6. Place the mixture into a stainless steel bowl over ice. Add cold cream and mix well; then fold in the lobster.
  7. Place the mixture on a piece of plastic wrap and roll into a 3-1/2" sausage tube and tie off the ends in knots. Poach the sausage at 180°F until internal temperature reaches 160°F, approximately 40 minutes.
  8. Cool in refrigerator. Remove plastic wrap when set and slice into 2 oz. patties. Pan sauté and reserve at 140°F.
  9. For the Jalapeño-Cheddar Grit Cakes, in a medium saucepan, heat olive oil until smoking.
  10. Add shaved garlic slivers and sauté until light brown. Add chopped jalapeño peppers and sauté for additional 2 minutes until tender. Add chicken stock and bring to a rapid boil.
  11. Slowly stir in grits over fire and cook for 2-3 minutes, stirring constantly. Add cheddar cheese and reduce fire to low. Cover and cook 5-8 minutes, stirring occasionally, until grits are tender. Check sesasoning and adjust with salt and pepper if necessary.
  12. Remove from the fire and transfer grits onto well-oiled baking sheet. Spread with a palate knife to create a smooth surface approximately 1" tall. Cool until set in the refrigerator.
  13. Remove the grit sheets from the refrigerator when set and cut out circular cakes with a 3-1/2" ring mold cutter.
  14. Preheat oil in a deep fryer between 300°F and 315°F. Meanwhile, coat each grit cake with flour, then egg wash, then breadcrumbs and again into the egg wash and back into the breadcrumbs.
  15. Deep-fry the grit cakes until golden brown with an internal temperature of 160°F. Reserve at 140°F.
  16. For the TABASCO® Habanero–Marchand de Vin Sauce, preheat a large saucepan to extremely hot over fire. Add cold butter and immediately remove from fire to create your own buerre noisette. Take care not to burn the butter. The color should be brown, and it should have a nutty flavor.
  17. While away from the fire, add the garlic and onions and return to medium fire. Cook until the onions become translucent. Add the ham, mushrooms and green onions and cook for 2 minutes.
  18. Add the Worcestershire sauce, beef stock, red wine, parsley and TABASCO® Habanero Sauce. Mix all ingredients well and stir frequently over low fire until sauce has a thick, smooth consistency with a rich brown color. Reserve at 140°F.
  19. For the TABASCO® Chipotle Hollandaise Sauce, place the egg yolks, lemon juice, salt and TABASCO® Chipotle Pepper Sauce in a stainless steel mixing bowl over simmering water. Beat the mixture with a wire whip until the eggs begin to thicken.
  20. Remove the bowl from the heat and slowly add the hot melted butter, whipping constantly until the sauce thickens. Adjust seasonings with salt and pepper. Reserve over hot water until ready to serve.
  21. To prepare the Poached Eggs, in a large saucepan, bring water and vinegar to a boil.
  22. Keep the water at a continuous rolling boil and crack the eggs into the water. Cook for about 2 minutes or until the egg whites are firm.
  23. Lift the poached eggs out of the water with a slotted spoon and allow to drain on dry paper towels while you assemble the dish.
  24. To serve, assemble 12 plates and on each plate, place 2 Jalapeño-Cheddar Grit Cakes. Top each one with a slice of grilled Garlic-Pepper Lobster Sausage. Ladle 2 oz. TABASCO® Habanero–Marchand de Vin Sauce over each sausage patty. Carefully place a Poached Egg onto each grit cake and sausage and ladle 2 oz. TABASCO® Chipotle Hollandaise Sauce over each poached egg. Garnish each plate with 2 slices of grilled tomato and 1 onion flower and sprinkle with chopped parsley.

Yield: 12 servings