Seafood Sausage - lobster

Method

• Puree scallops,cream,egg white in a food processor until smooth add the lobster meat,dill,salt and pepper just to chop and distribute the meat leaving it slightly chunky.
• Place mixture in a piping bag.
• Spread a sheet of large plastic wrap on a moistened work surface and pipe out a large bead of sausage filling.
• Leave several inches of plastic wrap empty on either side of the sausage.
• Roll up the plastic wrap carefully,try to avoid forming any air bubbles inside the plastic.
• Grasp both ends and twirl the works repeatedly until the plastic tightens around the sausage.
• If any air pockets form prick them with a pin.
• Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
• Poach the plastic links in simmering water for 10 minutes then immersing them in cold water.
• Cut off plastic and squeeze out sausage to heat brown in a little butter until heated through.