Lobster Boudan with a Fresh Lemon and Tarragon Butter Sauce

• 2 pounds lobster meat, raw
• 1/4 cup minced shallots
• 1/2 cup heavy cream
• 1/4 cup cognac
• Salt
• Cayenne
• Freshly ground white pepper
• 4 cups cooked medium-grain rice
• 1 1/2 -inch diameter, casings, about 4 feet in length
• 3 to 4 tablespoons butter
• 8 round French bread croutons (about 3 inches)
• 2 tablespoons finely chopped parsley
• 1 recipe Fresh Lemon and Tarragon Butter Sauce (recipe follows)
• Recipe courtesy Emeril Lagasse, 1999
• 1/4 cup minced shallots
• 2 fresh lemons, juiced
• Salt
• Cayenne pepper
• 1/4 cup heavy cream
• 1 1/2 sticks cold butter, cut into pieces
• 1/4 teaspoon hot sauce
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon finely chopped fresh tarragon leaves

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

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Taken from www.foodnetwork.com/recipes/emeril-lagasse/lobster-boudan-with-a-fresh-lemon-and-tarragon-butter-sauce-recipe.html (may not work)