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Stuffing 1/2 lb (250g) merguez sausages (approximately 4 pieces) 1/4 cup (60 mL) butter 3 Tbsp + 1 tsp (50 mL) olive oil 1 white onion, finely diced 1 Tbsp (15 mL) garlic,minced 1 tsp (5 mL) smoked paprika 1/4 cup (60 mL) Pernod 1 medium fennel bulb, thinly sliced 1/4 cup (60 mL) bread crumbs 1/3 cup (75 mL) scallop mousse (see above) 1 lobster, cooked, meat removed, and patted dry 1/2 bunch of flat leaf

https://www.grousemountain.com/posts/atlantic-lobster-and-merguez-sausage-stuffed-tortellini