2 pounds 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 tablespoons butter
8 round French bread croutons (about 3 inches)
2 tablespoons finely chopped parsley
1 recipe Fresh Lemon and Tarragon Butter Sauce

Cooking Recipe:

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 (tap water should be fine unless the recipe calls for bottled water) and allow to cool. In a large saute pan, over medium heat, melt the butterr . 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.