Lobster Sausages
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- lobster flesh
- half or more lobster coral
- clarified butter
Instructions
- Pound the lobster flesh as you would for cutlets.
- Mix half or more of the coral with the flesh.
- Shape the mixture into small sausages.
- Brush them with clarified butter if desired.
- Sprinkle the shaped sausages with powdered coral.
- Heat them through gently in a Dutch oven or American oven, taking care not to apply fierce heat.