Instructions: To make the lobster, blanch lobsters in court-bouillon for 2 to 3 minutes. Remove lobsters and shock in an ice bath. Remove tail and claw meat from shell and reserve. Cut top and bottom off of head shell, creating a 2-inch ring. Remove legs, discard lungs and wash. Put cleaned legs back into head shell ring, and reserve for garnish.

To make the broiled tails, combine the butter, Tabasco brand Pepper Sauce and salt. Spread on lobster tails and reserve.

To make the claw sausage, combine the bread, egg whites and 1 ounce of the heavy cream. Chill the mixture. Place the shrimp in a food processor with a little ice and puree it. Add the bread mixture to the shrimp, and mix well. Add the salt and Tabasco brand Pepper Sauce. Gradually incorporate the rest of the heavy cream. Poach test quenelle to check the seasoning and binding. Fold in the garnish ingredients and stuff the mixture into the pork casings. Tie off the casings into links with the corn husk at 4- to 5-inch intervals. Blanch the sausage in 170 degree water to an internal temperature of 150 degrees. Shock in ice bath and reserve.

To make the Delta Gumbo, heat the oil in a heavy saucepan. Add peppers, celery, onions and garlic, and sweat for 3 minutes. Add stock and the remaining ingredients. Bring to a boil, reduce heat and simmer for 1 hour. Remove from heat, blend in a food processor, strain and reserve.

To serve, broil the lobster tails until done, about 6 to 8 minutes. Saute the sausages with butter until warmed through. Place the lobster shell in the center of warm dinner plates and fill with rice, if desired. Curl the lobster tails around the sausages and place on top of the shells. Spoon gumbo around the lobster shell and garnish with sauteed vegetables (bell pepper, okra and scallions). Finish plates with steamed clams, breadsticks and parsley, if desired.

This recipe yields 12 servings.

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