June 20, 2017

Scallop and Lobster Sausage

This is an elegant seafood sausage, inspired by Michael Ruhlman and Brian Polcyns Shrimp, Lobster and Leek Sausage, in Charcuterie. Approximately 4 servings.


For Seafood Sausage:

1 lb sea scallops (tough side muscle removed)

1 large egg white

1 cup heavy cream

2 tsp kosher salt

1/4 tsp ground white pepper

1/3 cup diced leeks (from 1 large, or 2 small)

2 Greenhead Lobster tails (4/5oz each)

1.5 Tbs fines herbes (minced fresh flat-leaf parsley, chives, tarragon, and/or chervil)

4 Tbs butter and oil (neutral high heat: avocado, vegetable, light olive)

For Spicy Aioli:

1 cup mayonnaise

1 lime, juiced

2 Tbs Sriracha hot sauce


Bring a medium pot of water to a boil, add leaks and lobster tails, and simmer for 3 minutes. Drain, and allow to cool completely. Extract lobster meat from shell and roughly chop (it will be partially cooked).

Puree the scallops with the egg whites in a large food processor. With the processor running, add the cream slowly, then the salt and white pepper.

In a bowl, combine the scallop mousseline with the leeks, lobster, and herbs, folding them in gently but evenly.

Add butter and oil to large NONSTICK skillet and heat to med-high.

Measure approximately 1/2 cup of scallop lobster mixture and form into a patty (it will be quite sticky, just drop on skillet, allow to cook a bit, and flatten as desired), repeat until pan is full but not crowded.

Watch carefully, allow to brown, but not to burn, roughly 4 minutes per side.

Remove to plate, and keep in a warm place, covered (be it the back of the stove, or in the oven at 150°F)

Continue cooking remaining seafood sausage, serve warm.

*TIP* This seafood sausage is rich and luxurious, full of delicate flavors! Serve with a nice green salad!
*ASIDE* For a more authentic sausage look, this mixture can be cased or wrapped in plastic wrap and poached (poach in 170° water until internal temperature of 135° is reached).