This is house made lobster chorizo. It has a base of shrimp and scallop mousseline, and it is studded with chunks of lobster meat. It is seasoned with traditional spices, cased, and then poached to 130*. The texture was really nice, and would be awesome as a sandwich.
I braised chrizo sausages in chicken stock with roasted tomatoes, onions and garlic. The braising liquid is the sauce for the dish. Ricotta gnocchi, braised octopus, beech mushrooms, and asparagus. All floating with melt in your mouth braised sausages in their own broth.
