Gastronomixs

Smoked lobster chipolata sausages

This component may require a solid technique and careful attention, but the result is amazing!

Smoked lobster chipolata sausages

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Ingredients

10

 

lobsters

30

ml

cognac

2

 

shallots

1

clove

garlic

1

dl

lobster sauce

5

slices

white bread

2

sprigs

tarragon

5

 

egg yolks

 

 

sheep's casing (intestine) 24-26, ± 2 metres

 

 

olive oil

 

 

green Tabasco

 

 

Worcestershire sauce

 

 

salt and pepper

Preparation method

  • Plunge a chef's knife into the lobster head to quickly kill it.
  • Boil the lobster for approximately 30 seconds in salted water, rinse with cold water and clean.
  • Rinse the sheep's casing in tepid water and check for irregularities.
  • Finely chop the shallots, grate the garlic and briefly sweat in olive oil.
  • Remove from the heat and add the lobster sauce.
  • Mince the lobster meat in a mincer, using the coarse plate. Next, mince half of this with a finer plate, as well as the bread. The bread will add softness and will also clean the mincer!
  • Mix all the ingredients in a large bowl set in ice and season with salt, pepper, Worcestershire sauce and Tabasco.
  • Next, transfer the lobster mixture to a piping bag and fill the sheep's casing to no more than 90%. This will leave enough room to make smaller sausages.
  • Make the chipolata sausages by pinching and twisting the casing.
  • Cook the sausages at exactly 52˚C for 45 minutes in a hot water bath or steamer.
  • Set to dry in the refrigerator for a night.
  • Smoke the sausages cold for 3 hours in a smoker.
  • Fry just before serving in clarified butter.

Serving suggestions

  • As an amuse-bouche with lime mayonnaise.
  • As a garnish in a salad, e.g. with tomato, artichoke, Dutch butterhead lettuce and green herbs.
  • As a main course in combination with cooked lobster or a lobster cassoulet.

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