Spiny Lobster Cassoulet

15

Minutes Prep Time

25

Minutes Cook Time

2 hours

Beans Cook Time

2

Servings

WATCH THE VIDEO TO SEE DETAILED INSTRUCTIONS ON HOW TO MAKE THIS DELICIOUS DISH!

INGREDIENTS YOU WILL NEED:

* Beans will need to soak overnight and then cook for 2 hours before ready to use in this recipe.

Watch the cooking class with Chef Pierola for detailed instructions on this inspired French Cassoulet.

CASSOULET

4 Spiny Lobster Tails, Split Down The Middle Into 8 Halves

8 Key West Pink Shrimp / U-12 Peeled & Deveined

8 Seafood Sausage Links

4 Cups Cassoulet Beans

2 Cups Stock / Vegetable

1 Cup Citrus Brioche Crumbs

½ Fennel Bulb, Brunoised

2 Garlic Cloves

1 Pepper / Red Bell

1 Pepper / Yellow Bell

1 Carrot, Brunoised

Shrimp & Lobster Dust

2 Tablespoon Parsley, Minced

1 Tablespoon Fresh Thyme Leaves

4 Oz Butter

2 Oz Olive Oil

CASSOULET BEANS

1 LB Beans / Navy

6 QTS Stock / Vegetable

2 OZ Juice / Tangerine

2 OZ Juice / Orange

1 Fennel Bulb

1 Carrot

2 Stalks Celery

1 Onion / Yellow Spanish

SEAFOOD SAUSAGE

3 LBS Combined Fish Scrap, Lobster and Rock Shrimp

4 EA Egg Whites

1 EA Peppers/Red Bell

1 EA Peppers/Yellow Bell

1 EA Peppers Jalapeno

2 EA Limes

2 EA Lemons

4 EA Garlic Cloves

3 TSP Parsley

4 TSP Tarragon

3 TSP Cilantro

1 TSP Basil

Salt to taste

Pepper/White Ground to taste

20 EA Hog Casings

SAUSAGE RECIPE INSTRUCTIONS:

Combine fish scrap in food processor and pulse a few times, DO NOT PUREE.
Remove from bowl of processor and combine all ingredients in a large bowl over ice and fold in peppers, zest one lemon and one lime, and minced herbs.
Pass through sausage maker into casing and twist into 3 ounce links.
Roast off sausage soft but cooked through. Reserve.

NOTE: Roast off the first link before making more to ensure flavor, consistency, and seasoning are correct.