Broiled Tails

Ingredients Weight Measure
Lobster tails, cleaned and deveined 12 each
Sweet butter 2-1/2 oz.
TABASCO® brand Original Red Sauce 1 Tbsp.
Kosher salt to taste

Claw Sausage

Ingredients Weight Measure
White bread, crust trimmed, diced 2-1/2 oz.
Egg whites 6 oz.
Heavy cream 1 pt.
Rock shrimp, diced and chilled 1-1/2 lbs.
Ice, crushed as needed
TABASCO® brand Original Red Sauce 1 Tbsp.
Kosher salt 1/4 oz.
Pork casing and corn husks as needed

Garnish Ingredients

Ingredients Weight Measure
Lobster claw meat, diced 2-1/4 lbs.
Cilantro, chopped 1 oz.
Red pepper, seeded and diced 2 to 3 oz.
Yellow pepper, seeded and diced 2 to 3 oz.

Delta Gumbo

Ingredients Weight Measure
Corn oil 1/2 cup
Red bell peppers, diced 8 oz.
Yellow bell peppers, diced 8 oz.
Celery, diced 8 oz.
Onions, peeled and diced 1 lb.
Garlic, chopped 3 oz.
Lobster stock 1/2 gal.
Tomatoes, peeled, seeded and diced 2-1/2 lbs.
Gumbo filé powder 1 oz.
Coriander, ground 1/4 oz.
Kosher salt to taste
Bay leaves 4 ea.
Cilantro, chopped 1 oz.
TABASCO® brand Original Red Sauce 2 Tbsp.


  1. To prepare the lobster, blanch lobsters in court-bouillon for 2 to 3 minutes. Remove lobsters and shock in an ice bath. Remove tail and claw meat from shell and reserve. Cut top and bottom off of head shell, creating a 2" ring. Remove legs, discard lungs and wash. Put cleaned legs back into head shell ring, and reserve for garnish.
  2. To make the Broiled Tails, combine the butter, TABASCO® Sauce and salt. Spread on lobster tails and reserve.
  3. To make the Claw Sausage, combine the bread, egg whites and 1 oz. of the heavy cream. Chill the mixture. Place the shrimp in a food processor with a little ice and puree it. Add the bread mixture to the shrimp, and mix well. Add TABASCO® Sauce and salt. Gradually incorporate the rest of the heavy cream. Poach-test quenelle to check the seasoning and binding. Fold in the garnish ingredients and stuff the mixture into the pork casings. Tie off the casings into links with the corn husk at 4" to 5" intervals. Blanch the sausage in 170°F water to an internal temperature of 150°F. Shock in ice bath and reserve.
  4. To make the Delta Gumbo, heat the oil in a heavy saucepan. Add peppers, celery, onions and garlic, and sweat for 3 minutes. Add stock and the remaining ingredients. Bring to a boil, reduce heat and simmer for 1 hour. Remove from heat, blend in a food processor, strain and reserve.
  5. To serve, broil the lobster tails until done, about 6 to 8 minutes. Sauté the sausages with butter until warmed through. Place the lobster shell in the center of warm dinner plates and fill with rice, if desired. Curl the lobster tails around the sausages and place on top of the shells. Spoon gumbo around the lobster shell and garnish with sautéed vegetables (bell pepper, okra and scallions). Finish plates with steamed clams, breadsticks and parsley, if desired.

Yield: 12 servings