Lobster Sausage Recipes

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LOBSTER BOIL



Lobster Boil image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 8 servings

Number Of Ingredients 14

Kosher salt
5 small onions, quartered
1 large bulb fennel, trimmed and thinly sliced
20 small tri-colored potatoes
1/2 head garlic
One 12-ounce bottle light beer, such as pilsner
1 pound kielbasa sausage, cut into 2-inch pieces
12 sprigs fresh thyme
4 ears corn, husked
Four 1 1/2-pound live lobsters
2 1/2 pounds fresh hard-shelled clams, such as littlenecks
Salted butter, melted, for serving
Lemons, cut into wedges, for serving
Crusty bread, for serving

Steps:

  • In the bottom of a steamer pot, put 4 cups water and 2 tablespoons salt. In the top portion of the pot, place the onions, fennel, potatoes and garlic. Pour the beer over the vegetables and add the sausage and 5 of the thyme sprigs. Bring to a boil over high heat, then reduce the heat to medium-high. Cover and steam for 15 minutes.
  • Then create layers, first by adding the corn, then the lobsters, followed by the clams and, finally, the remaining thyme sprigs. Cover and cook until the lobsters are bright red, the clams are open and the potatoes are cooked through, another 15 to 25 minutes.
  • Drain the liquid from the pot and reserve it in a bowl. Transfer the shellfish, sausage, potatoes, vegetables and corn onto a table covered with newspaper. Enjoy with melted butter, lemon wedges, crusty bread and the reserved broth.

SEAFOOD SAUSAGE



Seafood Sausage image

Seafood sausage is a great, underrated way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, and the texture is similar to a boudin blanc, or white hot dog, if you prefer. You can brown and serve these right after they're done boiling, but I like to make them ahead of time.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 2h25m

Yield 4

Number Of Ingredients 16

2 tablespoons butter, or to taste, divided
2 tablespoons minced shallot
8 ounces boneless, skinless sole, chilled and cubed
1 (4 ounce) skinless salmon fillet, chilled and cubed
4 ounces shrimp - chilled, peeled, deveined, and chopped
2 tablespoons plain dry breadcrumbs
4 large egg whites
1 large egg
2 teaspoons kosher salt
2 pinches cayenne pepper, or to taste
2 tablespoons chopped Italian parsley
2 tablespoons water
1 lemon, juiced
2 tablespoons cold butter
1 tablespoon chopped Italian parsley
salt to taste

Steps:

  • Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.
  • Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.
  • Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
  • Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.
  • Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.
  • Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.
  • Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.
  • Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.
  • Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.

Nutrition Facts : Calories 284.1 calories, Carbohydrate 6.8 g, Cholesterol 164.5 mg, Fat 16.6 g, Fiber 1.6 g, Protein 27.7 g, SaturatedFat 8.5 g, Sodium 1284.9 mg, Sugar 0.7 g

LOBSTER, SHRIMP AND ANDOUILLE SAUSAGE OVER PASTA



Lobster, Shrimp and Andouille Sausage over Pasta image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 pound baby shells pasta
3 tablespoons extra-virgin olive oil
1/2 pound mushrooms, thickly sliced
1 whole white onion, sliced
1 tablespoon minced fresh garlic
1 tablespoon dried herbes de Provence
Sea salt
8 ounces cooked lobster meat
8 medium shrimp, peeled and deveined
1 pound andouille sausage, cut into pieces
1 tablespoon white wine
4 medium fresh tomatoes, quartered
1 cup chopped fresh basil leaves
1/2 cup heavy cream

Steps:

  • Cook the pasta in a large pot of boiling, salted water according to package directions until it is al dente.
  • While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, salt, to taste, and cook until softened, about 3 to 4 minutes. Add the lobster, shrimp, and sausage, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the white wine and tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls.

ARTICHOKE, LOBSTER AND SAUSAGE GRATIN



Artichoke, Lobster And Sausage Gratin image

Provided by Molly O'Neill

Categories     dinner, casseroles, main course, side dish

Time 45m

Yield Four servings

Number Of Ingredients 8

1/4 cup dried bread crumbs
1/4 cup cornmeal
1/2 teaspoon olive oil
1 teaspoon salt
Freshly ground pepper to taste
1/2 pound sweet Italian sausage, cut across into 1/4-inch-thick slices
2 13 3/4-ounce cans artichoke hearts, well drained and quartered
2 1 1/4-pound lobsters, steamed, tail and claw meat removed and cut into 1/2-inch pieces

Steps:

  • Preheat the oven to 350 degrees. In a small bowl, combine the bread crumbs, cornmeal, olive oil, 1/4 teaspoon of the salt and pepper. Set aside. Cook the sausage in a medium-size skillet over medium-high heat until cooked through. Drain on paper toweling.
  • In a large bowl, combine the sausage, artichoke hearts and lobster meat. Toss with the remaining 3/4 teaspoon of salt, pepper and 3 tablespoons of the bread-crumb mixture. Place in a 9-inch pie plate and cover with the remaining crumbs. Bake until the gratin is hot and the crumbs are browned, about 30 minutes. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 12 grams, Protein 64 grams, SaturatedFat 3 grams, Sodium 1756 milligrams, Sugar 3 grams, TransFat 0 grams

STEAMED CLAMS AND LOBSTER WITH SHALLOT BUTTER, CORN, SAUSAGES AND POTATOES



Steamed Clams and Lobster with Shallot Butter, Corn, Sausages and Potatoes image

Categories     Shellfish     Steam     Sausage     Clam     Lobster     Corn     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

For clams
6 dozen littleneck clams (about 9 pounds), scrubbed
2 pounds sweet Italian turkey sausages
6 medium-size white potatoes (about 2 pounds), unpeeled
2 cups water
1 tablespoon dried oregano
1 teaspoon dried crushed red pepper
Shallot Butter
For lobster
6 1-pound live lobsters or three 2-pound live lobsters
6 ears corn, husked

Steps:

  • Make clams:
  • Divide clams between 2 large pots, pushing clams to one side of each pot. Divide sausages and potatoes between pots, placing both ingredients on the other side of pots. Add 1 cup water, 1/2 tablespoon oregano, 1/2 teaspoon crushed red pepper, then 1/4 cup Shallot Butter to each pot. Cover tightly and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove from heat. Using slotted spoon, transfer clams to large bowl, leaving sausages and potatoes in pots. Ladle some of cooking broth into small serving bowl. Serve clams as appetizer, offering broth alongside.
  • Make lobster:
  • Cook 3 lobsters at a time in large stockpot of boiling water, about 12 minutes for 1-pound lobsters and 20 minutes for 2-pound lobsters. Transfer lobsters to bowl.
  • Meanwhile, set pots with sausages and potatoes over medium heat. Cover and continue to cook until potatoes begin to soften, about 12 minutes. Add corn to pots; cook until vegetables are tender and sausages are cooked through, about 10 minutes longer.
  • Using heavy large knife, cut 2-pound lobsters in half lengthwise; keep 1-pound lobsters whole. Place lobsters, sausages, potatoes and corn on large platter. Pour remaining Shallot Butter into small bowl. Pour any broth from pots into another small bowl; serve alongside lobsters.

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