1/2 pound salmon
1/2 pound scallops
1 pound Maine lobster meat
1 carrot peeled
Olive Oil
4 shallots peeled and diced
2 tablespoons thyme chopped
1/2 cup bread crumbs
salt and pepper
Natural sausage casing cleaned and soaked
3 Yukon Gold potatoes
Lobster Mushroom soaked
Butter
Salt and pepper
1/2 cup cream

To prepare sausage:
Clean salmon, scallops and lobster and cut into 1/4 inch dice. Set aside.

Finely chop carrot and sauté in olive oil, add shallots, thyme, bread crumbs, salt and pepper. Let mixture cool. Mix with seafood. Use pastry bag or sausage stuffer and stuff casing with seafood mixture, tie off at 5 inch intervals. Cook sausage in clam stock for 5 minutes. Cool.

Reheat sausage in bacon fat and garnish with mashed potato.