Lobster Sausage

Ingredients Weight Measure
Sausage casings 4 ft.
Papaya or pineapple juice as needed
Lobster culls 10 lbs.
Egg whites 2 ea.
Red bell pepper, roasted and chopped 1 ea.
Celery, small dice 1/2 cup
Carrot, peeled, small dice 1/2 cup
Butter, unsalted 6 oz.
Breadcrumbs, fresh 1 cup
Italian parsley, chopped fine 1 Tbsp.
Chervil, chopped fine 1 Tbsp.
Chives, chopped 2 Tbsp.
TABASCO® brand Original Red Sauce 1 tsp.
Salt to taste
Black pepper, ground to taste
Court-bouillon as needed

Cream of Shrimp Soup

Ingredients Weight Measure
Butter, unsalted 1 oz.
Onion, chopped fine 5 oz.
Celery, chopped fine 5 oz.
Russet potato, fine dice 2-1/2 oz.
Shrimp, peeled and deveined 1 lb.
Heavy cream 1 cup
Bay leaf 1 ea.
Thyme, fresh, chopped 1 tsp.
White wine 4 oz.
Water 4 oz.
Worcestershire sauce 1-1/2 tsp.
TABASCO® brand Original Red Sauce 1 tsp.
Salt to taste
Black pepper, ground to taste

Shrimp Mousse

Ingredients Weight Measure
Cream of shrimp soup 24 oz.
Cream cheese 16 oz.
Shrimp, cooked and chopped 2 lbs.
Lemon juice, fresh 2 Tbsp.
Mayonnaise 2 cups
Celery, chopped 16 oz.
Scallions, chopped 6 oz.
Gelatin, unflavored 1-1/2 oz.
TABASCO® brand Original Red Sauce 2 Tbsp.
Salt to taste

Passion Fruit Coulis

Ingredients Weight Measure
Sugar 1 cup
Water 1 cup
Orange, zest of 1 ea.
Passion fruit puree 16 oz.
Orange, juice of 1 ea.
Arrowroot as needed


  1. The day before making the sausages, rinse the casings well and soak in papaya or pineapple juice for 24 hours. Rinse thoroughly before stuffing to remove all the juice.
  2. For the Lobster Sausage, break off the tail of one lobster. Remove the meat and set aside. Steam the rest of the body and the claw with the other lobster, about 20 minutes, or until done. Pick the meat from the cooked lobsters, including the body. Chop into 1/4" to 1/2" pieces.
  3. Puree the raw lobster with the egg whites and roasted pepper in a food processor, until very fine and pink in color.
  4. Cook the celery and carrots in butter until tender. Remove from heat and cool to room temperature. Fold into the pureed lobster.
  5. Add the cooked lobsters, breadcrumbs, parsley, chervil, chives and TABASCO® Sauce. Season with salt and pepper.
  6. Stuff the forcemeat into casings. Chill sausages 2 hours. Poach the sausages in court-bouillon for about 4 minutes. Finish by grilling or pan frying.
  7. For the Cream of Shrimp Soup, in a large saucepan, melt the butter over medium heat. Add carrots, onions, celery and potatoes and sauté until the onion is translucent.
  8. Add shrimp, heavy cream, bay leaf, thyme, white wine and water to sautéed vegetables. Bring to a boil, reduce the heat, cover and simmer gently for 20 minutes. Remove bay leaf and puree until smooth in a food processor. Return soup to the pan and season with the Worcestershire sauce, TABASCO® Sauce, salt and pepper.
  9. For the Shrimp Mousse, heat the cream of shrimp soup and cream cheese until melted. Combine the remaining ingredients with the soup and cheese mixture. Divide into individual molds or terrines and chill until firm.
  10. For the Passion Fruit Coulis, combine the sugar, water and orange zest to make a simple syrup. Add the passion fruit puree to the syrup and reduce until thickened. Thicken with arrowroot slurry as needed. Shock in an ice bath and refrigerate until ready to serve.

Yield: 16 servings