Sea Scallops and Lobster Sausage with Tomato-Garlic Sauce

To prepare the sausage: Bring a small pan of salted water to a simmer and place the lobster tail in the water. Let it return to a boil and cook 3 minutes. Lift out with tongs and drain. Let cool.

Clean the scallops by removing the small nerve patch. In a food processor, puree the scallops just until completely ground. Add the salt, cayenne, and butter and pulse to blend. With the machine running slowly, add the eggs, one at a time. Pour in the cream and continue processing until blended. Put the mousse in a large bowl. Cover with plastic wrap and refrigerate for at least 1 hour. To test for seasoning, cook a little bit in a pan of water and taste.

Stir in the chives. Chop the lobster meat into 1/4-inch dice and fold into the mousse. Put the mousse in a pastry bag fitted with a large plain tip.

To stuff the sausage: Run a little water into the casing through a funnel to check for holes and open the casing. Open one end of the casing and slide onto the funnel. Work some of the casing up onto the narrow portion of the funnel. Hold tightly in place with your hand. Pipe the mousse through the funnel into the casing, pressing to work it along the casing. Do not overstuff. Flatten the filling and spread it out about 3/8-inch thick; it will expand when cooked. Tie the ends in a double knot. Every six inches, pinch the casing, then spin to close off a sausage. Alternate the direction of spinning as you move along the casing. For convenience, you may cut the casing in half at the beginning of this operation and stuff two casings instead of one long one.

Heat a large pan of water over medium heat until simmering. Lower the temperature to medium-low and add the sausage, immersing it completely. Cook 6 - 8 minutes, until expanded and firmed. Use the back of a spoon to move it in the water to be sure all parts are cooked; do not touch it with your hands. When firmed and expanded, lift out and drain and dry on paper towels. Coil loosely on a large plate, cover loosely with waxed paper, and chill overnight in the refrigerator. Or, chill in an ice bath.

To make the sauce: Heat the oil in a medium skillet over medium heat and saute the shallot and garlic until softened and translucent, 8 - 10 minutes. Pour in the wine and stir up the browned bits from the bottom. Add the tomatoes and cook for 3 - 4 minutes, until softened. Puree the mixture and strain through a fine-meshed sieve; return the strained mixture to the pan and stir in the cream. Warm over medium heat.

To prepare the garnishes: Clean the scallops and sear in an oiled hot grill pan or under the broiler for 1 minute. Turn and sear on the other side for 1 minute. If the scallops are not yet cooked all the way through, reduce heat to medium-low and cook until opaque all the way through. Remove and drain on paper towels. Cut the chives in half.

To serve: Bring water to a simmer in a medium saute pan or skillet. With the point of a sharp knife, nick the sausage casing and gently remove the casing from the sausages you will be using. Gently place the sausage in the water for 3 - 5 seconds to warm. Lift out and drain on paper towels. Pool sauce in each of 8 serving plates. Place one or two sausages on each plate. Place three broiled scallops in a triangle at the outer edges of the sauce on each plate. Cross two chive pieces between each scallop. Scatter diced tomato bits about the plate. Garnish with three small chervil sprigs between the scallops.