Took the idea of Coppa a traditional Italian cured meat that consists of chunks of pork shoulder and fat stuffed into a casing and dried salami style. Here there are lobster tails, shrimp and littleneck clams rolled in lobster "skin". With a little help from some "meat glue" and sous vide cooking this thing held together beautifully. The dish is still in the works, so stayed tuned.
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