LOBSTER SAUSAGE WITH BEAN AND SUMMER GREEN SALAD LEMON - CHIVE
VINAIGRETTE

Ingredients for 4

3 1/2 lbs Whole lobster (approx. 10 oz meat)
4 oz Raw scallops
2 oz Skim milk
2 Each egg whites
1 tbsp Freshly chopped chives
Salt and black pepper, to taste
1 pinch Cayenne pepper
Assorted Bean and Summer Green Salad:
1 1/4 lb Whole lobster (approx. 4 oz meat)
8 oz Selected Maine-grown dried beans
4 oz Mesclun lettuce

Procedu

1. Cook the lobster in plenty of boilling salted water.
2. As soon as the lobster float, remove and shock with ice water.
3. Pick the lobster meat, keeping the claw meat separate.
4. Remove the side muscle from each of the scallops.
5. Blend scallops in a food processor with the lobster meat (remember
to reserve the claw meat for a later use ).
6. Slowly add the skim milk and egg whites until the mixture forms a
smooth consistency.
7. Cut the claw meat into a large dice.
8. In separate bowl, fold the claw meat into the scallop and lobster
mixture.
9. Season with chives, salt, pepper, and cayyenne.
10. Using a piping bag, piepe sausage mixture on top plastic wrap and
form into sausage shape by rolling the plastic .
11. Secure the ends of the plastic wrap and poach in water for
approximately 10 minutes.
12. Remove from water and allow to cool.
13. Sear sausage in a hot pan with a little olive oil until golden
brown.
14. Allow to cool.

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