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Lobster Boudan with a Fresh Lemon and Tarragon Butter Sauce (Emeril Lagasse) Recipe

Lobster Boudan with a Fresh Lemon and Tarragon Butter Sauce (Emeril Lagasse) Recipe

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Lobster Boudan with a Fresh Lemon and Tarragon Butter Sauce (Emeril Lagasse)

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Ingredients

Count

Nutrition

518

Calories

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Ingredients:

Serving

2 lb 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 tbsp butter
8 round french bread croutons (about 3 inches)
2 tbsp finely chopped parsley
1 recipe fresh lemon and tarragon butter sauce
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 tsp hot sauce
1/2 tsp worcestershire sauce
1 tbsp finely chopped fresh tarragon leaves

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	518.25 Kcal (2170 kJ)
Calories from fat	283.26 Kcal
		% Daily Value*
Total Fat	31.47g	48%
Cholesterol	211.36mg	70%
Sodium	420.4mg	18%
Potassium	136.1mg	3%
Total Carbs	33.53g	11%
Sugars	1.28g	5%
Dietary Fiber	2.73g	11%
Protein	25.94g	52%
Vitamin C	10.6mg	18%
Vitamin A	0.3mg	9%
Iron	0.6mg	3%
Calcium	117.5mg	12%

Amount Per 100 g
Calories	172.84 Kcal (724 kJ)
Calories from fat	94.47 Kcal
		% Daily Value*
Total Fat	10.5g	48%
Cholesterol	70.49mg	70%
Sodium	140.2mg	18%
Potassium	45.39mg	3%
Total Carbs	11.18g	11%
Sugars	0.43g	5%
Dietary Fiber	0.91g	11%
Protein	8.65g	52%
Vitamin C	3.5mg	18%
Vitamin A	0.1mg	9%
Iron	0.2mg	3%
Calcium	39.2mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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