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1
In a food processor, combine the lobster meat, shallots, cream and cognac.
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2
Season with salt, cayenne and pepper.
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3
Turn the mixture into a mixing bowl.
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4
Stir in the rice and parsley.
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5
Season with salt, cayenne and black pepper.
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6
**To test the seasoning of the sausage, pan-fry a small piece of the filling for a couple of minutes on each side.
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7
Re-adjust the seasoning if needed.
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8
Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links.
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9
Bring a large saucepan of salted water up to a boil.
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10
Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump.
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11
Remove from the water and allow to cool.
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12
In a large saute pan, over medium heat, melt the butter.
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13
Pan-fry the sausage for 3 to 4 minutes on each side.
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14
Remove from the pan and keep warm.
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15
To serve, spoon the sauce in the center of each plate.
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16
Lay a crouton in the center of the sauce.
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17
Place a couple of links of sausage over each crouton.
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18
Garnish with parsley and butter sauce.
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19
In a saucepan, over medium heat, combine the shallots and lemon juice.
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20
Season with salt and cayenne.
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21
Bring the mixture to a boil.
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22
Reduce the heat to medium low and simmer until the mixture reduces by half.
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23
Add the cream and continue to cook for 2 minutes.
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24
Remove from the heat and whisk in the butter, a couple of pieces at a time.
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25
Season with the salt and cayenne.
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26
Strain through a fine-mesh sieve.
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27
Add the hot sauce, Worcestershire and chopped tarragon.
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28
Keep hot.
