Ingredients Weight Measure
White bread, crusts removed, cut into small cubes 3 oz. 1-1/2 cups
Egg whites 6 oz. 3/4 cup
Heavy cream 16 oz. 2 cups
Rock Shrimp 1-1/2 lbs. 3 cups
Salt to taste
TABASCO® brand Original Red Sauce 3 Tbsp.
Cilantro, chopped, divided 3 Tbsp.
Lobster claw meat, diced 1-1/2 lbs. 4 cups
Red bell pepper, small dice 5 oz. 1 cup
Yellow bell pepper, small dice 5 oz. 1 cup
Pork sausage casings as needed
Corn husks, soaked in water, cut in 1/8" slices 24, 6" pieces
Butter, unsalted 3 oz. 6 Tbsp.
Lobster tails, 6 oz., remove shells 12 ea.
Vegetable oil, divided 16 oz. 2 cups
Red bell pepper, medium dice 5 oz. 1 cup
Yellow bell pepper, medium dice 5 oz. 1 cup
Celery, medium dice 5 oz. 1 cup
Onions, medium dice 10 oz. 2 cups
Garlic, finely chopped 3 oz. 6 Tbsp.
Lobster stock 64 oz. 2 qts.
Tomatoes, peeled, seeded, diced 2-1/4 lbs. 6 cups
Gumbo file 1 Tbsp.
Coriander, ground 1 Tbsp.
Bay leaf 3 ea.
Rice pilaf, prepared, held warm 60 oz. 12 cups


  1. To prepare lobster sausage, soak white bread with egg whites, add 3 oz. of heavy cream; chill. In a blender, purée shrimp and reserved bread mixture, blending well. Add salt and 1 Tbsp. of TABASCO® Sauce. Gradually add remaining heavy cream. Fold in 2 Tbsp. of cilantro, claw meat, and red and yellow peppers. Stuff the mixture into the casings and tie with the corn husks forming 12 links. Poach sausages until cooked through. Remove; cool.
  2. To prepare the lobster tails, combine butter, 1 Tbsp. of TABASCO® Sauce and salt. Brush over tails, coating evenly. Hold refrigerated.
  3. To prepare gumbo sauce, heat 4 oz. of oil in a sauté pan, add bell peppers, celery, onions and garlic. Cook until lightly browned. Add lobster stock, tomatoes, gumbo file, coriander, bay leaves and remaining TABASCO® Sauce. Bring to a boil, reduce heat, simmer for 45 minutes. Reduce to 3 quarts. Season with salt. Remove from heat purée and strain. Hold warm.
  4. For each serving, heat 2 Tbsp. of reserved oil. Sauté a lobster sausage until golden brown. Place a reserved buttered lobster tail under the broiler and cook for 8 minutes. Place 1 cup of rice pilaf in the center of a soup plate. Top with lobster tail and sausage. Spoon 8 oz. of reserved gumbo sauce over the top of the seafood.

Yield: 12 servings