Lobster Boudan With A Fresh Lemon And Tarragon Butter Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Lobster meat - raw
1/4 cup	23g / 0.8oz	Minced shallots
1/2 cup	118ml	Heavy cream
1/4 cup	59ml	Cognac
		Salt - to taste
		Cayenne pepper - to taste
		Freshly-ground white pepper - to taste
4 cups	640g / 22oz	Cooked medium-grain rice
		Sausage casings, 1 1/2" dia, and
		About 4 feet in length
3 tablespoons	45ml	Butter - (to 4 tbspns)
8		Round French-bread croutons, abt 3" dia
2 tablespoons	30ml	Finely-chopped parsley
		Fresh Lemon Tarragon Butter Sauce
1/4 cup	23g / 0.8oz	Minced shallots
2		Fresh lemons - juiced
		Salt - to taste
		Cayenne pepper - to taste
1/4 cup	59ml	Heavy cream
1 1/2		Cold butter - cut into pieces
1/4 teaspoon	1.3ml	Hot sauce
1/2 teaspoon	2.5ml	Worcestershire sauce
1 tablespoon	15ml	Finely-chopped fresh tarragon leaves

Recipe Instructions

In a food processor, combine the lobster meat, shallots, cream and cognac. Season with salt, cayenne and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley. Season with salt, cayenne and black pepper. To test the seasoning of the sausage, pan-fry a small piece of the filling for a couple of minutes on each side. Re-adjust the seasoning if needed.

Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring a large saucepan of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool.

In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm. To serve, spoon the sauce in the center of each plate. Lay a crouton in the center of the sauce. Place a couple of links of sausage over each crouton. Garnish with parsley and butter sauce.

For the Fresh Lemon And Tarragon Butter Sauce: In a saucepan, over medium heat, combine the shallots and lemon juice. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium-low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt and cayenne. Strain through a fine-mesh sieve. Add the hot sauce, Worcestershire and chopped tarragon. Keep hot. (Makes about 2 cups)

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C81) - from the TV FOOD - NETWORK

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