Combine all the ingredients. Place into the sausage casing.
Blanch the sausages in hot water and sear to golden brown.
Lobster coconut curry sauce
In a large saute pan, render bacon until crispy and remove the fat. Add butter, onions, lemongrass, kaffir leaves, celery and carrots and cook until the vegetables are soft.
Add the lobster shells, tomatoes, basil stems, cilantro, green onions and water and reduce the stock by 50%. Then add the palm sugar and coconut milk. Reduce till just shy of a napped consistency. Season with curry paste and fish sauce.
Strain the lobster cream through a fine sieve and continue to reduced if needed. Season with salt and pepper and blend. Color should be bright and taste flavorful.
To plate
Pour enough lobster coconut curry sauce to coat the bottom of a shallow bowl. Slice ends off lobster sausage and place on top of sauce.
For this
recipe, we recommend using Hamakua Springs’ beefsteak tomatoes, or any
variety of Ho Farms small tomatoes, which are ripened on the vine and
pack more flavor. These tomatoes are Hawai‘i Seal of Quality products.
For more information on Seal of Quality products, click on the logo.
