James's Lobster Claw Sausage Delta Gumbo
12 x lobster tails cleaned, deveined
2 1/2 oz sweet butter
Kosher salt to taste
1 tbl Tabasco brand Pepper Sauce
CLAW SAUSAGE
2 1/2 oz white bread crust trimmed,
and diced
6 oz egg whites
1 pt heavy cream
1 1/2 lb rock shrimp diced, chilled
Crushed ice as needed
1 tbl Tabasco brand Pepper Sauce
1/4 oz Kosher salt
DELTA GUMBO
1/2 cup corn oil
1 cup diced red bell peppers
1 cup diced yellow bell peppers
1 cup diced celery
1 lb onions peeled, diced
3 oz garlic chopped
1/2 gal lobster stock
2 1/2 lb tomatoes peeled, seeded,
and diced
1 oz gumbo file powder
1/4 oz ground coriander
Kosher salt to taste
4 x bay leaves
1 oz cilantro chopped
2 tbl Tabasco brand Pepper Sauce
GARNISH INGREDIENTS
2 1/4 lb lobster claw meat diced
1 oz cilantro chopped
2 oz red pepper - (to 3) seeded, diced
2 oz yellow pepper - (to 3) seeded, diced
Pork casing as needed
Corn husks as needed
Method :
To make 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-inch ring.
Remove legs, discard lungs and wash. Put cleaned legs back into head shell ring,
and reserve for garnish.
To make the broiled tails, combine the butter, Tabasco brand Pepper Sauce and
salt. Spread on lobster tails and reserve.
To make the claw sausage, combine the bread, egg whites and 1 ounce 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 the salt
and Tabasco brand Pepper Sauce. 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-inch intervals. Blanch the
sausage in 170 degree water to an internal temperature of 150 degrees. Shock in
ice bath and reserve.
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.
To serve, broil the lobster tails until done, about 6 to 8 minutes. Saute 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 sauteed vegetables (bell pepper, okra and
scallions). Finish plates with steamed clams, breadsticks and parsley, if
desired.
This recipe yields 12 servings.