Lobster and Chicken Sausage with Spring Onion Purée


Preparation info

  • Makes About

    8 X 85 gl

    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 1 X 655 g/ lb live lobster
  • 1.21 litres/2


To make the mousseline, chop up the chicken breasts into small pieces, place these in a blender or food processor with the salt, and blend until it is a smooth paste. Add the egg white and process again until it stiffens. Rub the mixture through a sieve into a bowl set on crushed ice. Gradually add two-thirds of the cream, mix in well, then add the sherry and season with a litt