This is a delicious version of the dish, and not hard to make
1/2 pound sea scallops
1 large egg white
3/4 teaspoon salt
pinch of ground white pepper
pinch of freshly grated nutmeg
7 tablespoons heavy cream
2 1/4-pound lobster
1/2 pound shiitake mushrooms, stems discarded and the mushrooms wiped clean
1/2 tablespoon olive oil
1/4 cup finely diced black forest ham
1 teaspoon chopped fresh tarragon
30 inches pork casing
1. Put scallops and egg white in the bowl of a food processor and pulse until just combined, about 10 seconds. (Do not over process or the scallops will be tough when cooked.) Add 1/4 teaspoon of the salt, white pepper, and nutmeg, and stir. Cover and refrigerate for 1 hour, so that the scallops firm up slightly. After an hour, gently fold the cream into the scallops, a little at a time. Cover and refrigerate for another 2 hours.
2. Preheat oven to 350 degrees.
3. Steam the lobster, covered, for 8 minutes, until the shell is bright red. (The meat will be slightly undercooked.) When the shell is cool enough to handle, crack open the claws and tail, and remove the meat. Discard the tomalley or coral. Coarsely chop the meat (you will have about 1 cup).
4. Place shiitake mushrooms on a roasting pan and brush lightly with the olive oil. Sprinkle with 1/4 teaspoon of the salt. Roast in the oven until tender, about 15 to 20 minutes. When cool, cut into 1-inch slivers and then coarsely chop. (The mushrooms should be chopped slightly finer than the lobster meat.) Set aside.
5. In a large bowl combine the scallop mousse with the lobster meat, the mushrooms, the ham, the tarragon, and 1/4 teaspoon of the salt. Gently stir together. To test for seasoning, poach 1 tablespoon of the mixture in gently simmering water for about 2 minutes. Taste and adjust quantities of salt, pepper, and nutmeg accordingly.
6. Fill pork casing according to the instructions that come with the equipment you are using. Twist or tie the casing every 6 inches to form each link. Make sure that the ends are tied shut.
7. Bring a large pot of water to a boil, reduce the heat, and bring the water to a bare simmer. (The casing will burst if the heat is too high.) Poach the sausage for 7 to 8 minutes, until a cake tester inserted into the center of the sausage is hot to the touch. Remove and cool for 5 minutes. Cut each link into 1/2-inch slices, and serve.
Sausage made with lobster meat became one of the hot restaurant items of the eighties -- though so many restaurant sausages we've tasted have been pebbly, without the necessary juiciness or richness. This is a delicious version of the dish, and not hard to make. . Makes 4 links, 6 inches each