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1
To make the lobster, blanch lobsters in court-bouillon for 2 to 3 min.
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2
Remove lobsters and shock in an ice bath.
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3
Remove tail and claw meat from shell and reserve.
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4
Cut top and bottom off of head shell, creating a 2-inch ring.
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5
Remove legs, throw away lungs and wash.
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6
Put cleaned legs back into head shell ring, and reserve for garnish.
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7
To make the broiled tails, combine the butter, Tabasco brand Pepper Sauce and salt.
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8
Spread on lobster tails and reserve.
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9
To make the claw sausage, combine the bread, egg whites and 1 oz of the heavy cream.
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10
Refrigeratethe mix.
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11
Place the shrimp in a food processor with a little ice and puree it.
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12
Add in the bread mix to the shrimp, and mix well.
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13
Add in the salt and Tabasco brand Pepper Sauce.
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14
Gradually incorporate the rest of the heavy cream.
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15
Poach test quenelle to check the seasoning and binding.
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16
Mix in the garnish ingredients and stuff the mix into the pork casings.
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17
Tie off the casings into links with the corn husk at 4- to 5-inch intervals.
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18
Blanch the sausage in 170 degree water to an internal temperature of 150 degrees.
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19
Shock in ice bath and reserve.
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20
To make the Delta Gumbo, heat the oil in a heavy saucepan.
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21
Add in peppers, celery, onions and garlic, and sweat for 3 min.
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22
Add in stock and the remaining ingredients.
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23
Bring to a boil, reduce heat and simmer for 1 hour.
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24
Remove from heat, blend in a food processor, strain and reserve.
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25
To serve, broil the lobster tails till done, about 6 to 8 min.
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26
Saute/fry the sausages with butter till warmed through.
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27
Place the lobster shell in the center of hot dinner plates and fill with rice, if you like.
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28
Curl the lobster tails around the sausages and place on top of the shells.
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29
Spoon gumbo around the lobster shell and garnish with sauteed vegetables (bell pepper, okra and scallions).
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30
Finish plates with steamed clams, breadsticks and parsley, if you like.
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31
This recipe yields 12 servings.
