There was a local chef who once owned a fish market and clam shack who's claim to fame was once selling over 10,000 pounds of his seafood sausage on QVC. I'd like to add a version to my summer menu, nicking some of his version and others found on the web. I'm thinking small diced shrimp, local sea scallops, and Maine lobster with a mousse of some l8cal fish as a binder. Although addiions need to be delicate and kept to a minimum so as to not overpower the seafood, I see some lemon, minced shallot, garlic and capers, black pepper and slivers of fresh basil. How does that sound? It's important that they freeze well as i hope to make them in sizable batches. I'm also thinking hog casings. Anyone with a proven recipe or tips they care to share?