From Charcuterie by Michael Ruhlman and Brian Polcyn
Shrimp, Lobster, and Leek Sausage
This is a fancy seafood sausage using a standard mousseline forcemeat, with large chunks of lobster (a mousseline is a mixture of fish or meat pureed with egg whites and/or cream). It's delicately flavored and works beautifully with a gentle, creamy sauce, such as a lobster sauce or a creamy leek sauce. This kind of forcemeat is one of the easiest and most stable to do at home, and it's a great way to turn a little bit of lobster into a dish that serves many people.
Fines herbes is a stellar all-purpose mixture of the soft herbs tarragon, parsley, chives, and chervil. It's magnificent with veal, chicken, white fish, eggs, steamed new potatoes, and in many other dishes. To make it, simply combine equal parts of the minced herbs. Chervil, a very delicate and shapely herb with an anise flavor that's a little sweeter and less assertive than tarragon; it can be hard to find in supermarkets, though, and can be omitted.
1 pound peeled rock shrimp
1 large egg white
1 1/2 cups heavy cream
2 teaspoons kosher salt
1/4 teaspoon ground white pepper
1/3 cup diced leaks, blanched in boiling water until tender and chilled in an ice bath
1 cup cooked lobster (about 5 ounces)
1 1/2 teaspoons fines herbs
6 feet sheep casings, soaked in tepid water for at least 30 minutes and rinsed
Puree the rock shrimp with the egg white in a food processor. With the processor running, add the cream slowly, then the salt and white pepper.
In a bowl, combine the mixture with the leeks, lobster, and herbs, folding them in gently but evenly.
Stuff into sheep casings and twist into 4 inch links.
Poach in 170 degree stock or water to an internal temperature of 135 degrees F. Alternatively, you can form into a cylinder using plastic wrap, twist and tie the ends securely, and poach in water.
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