Lobster Boudan with a Fresh Lemon and Tarragon Butter Sauce

Save Recipe
  • Level: Easy
  • Yield: 8 servings
Share This Recipe


2 pounds lobster meat, raw

1/4 cup minced shallots

1/2 cup heavy cream

1/4 cup cognac



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 (recipe follows)


1/4 cup minced shallots

2 fresh lemons, juiced


Cayenne pepper

1/4 cup heavy cream

1 1/2 sticks cold butter, cut into pieces

1/4 teaspoon hot sauce

1/2 teaspoon Worcestershire sauce

1 tablespoon finely chopped fresh tarragon leaves


  1. 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 and allow to cool. In a large saute pan, over medium heat, melt the butter. 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.


  1. In a saucepan, over medium heat, combine the shallots and lemon juice. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the salt and cayenne. Strain through a fine-mesh sieve. Add the hot sauce, Worcestershire and chopped tarragon. Keep hot.
  2. Recipe courtesy Emeril Lagasse, 1999

Lobster Rolls

Lobster Mac and Cheese

Lobster Bisque

Creamy Lobster Linguine

Grilled Lobster Tails with Herb Butter

Lobster Tails with Clarified Butter

Lobster, Lobster, Lobster and Lobster Sauce

Boiled Lobster