The technique for success here is to process the mousseline very cold and never let the poaching water boil. The water is maintained at 180 degrees and the internal temperature of the mousseline should not go over 150 degrees. This is a spectacular dish and very simple to put together, once you have mastered the more complicated basic techniques and preparations.
Prepare the mousseline of sole.
Prepare the lobster and reserve any juices. Cut the lobster meat into ⅛-inch pieces. Crush the shells in a food processor and add with the reserved lobster juices to the fish velouté. Simmer for 30 minutes. Strain, discard the shells, and chill the sauce.
To cook, place the “sausage” in cold salted water. Bring the water to
Add the cream to the lobster sauce and bring to a boil. Add the cayenne and season with salt and pepper. Whisk in the remaining butter.
Unwrap the sausage, put on warm platter, and slice. Pour some sauce around the sausage and pass the rest.
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