Crawfish with Paprika

Name: Crawfish with Paprika (Langouste au poivre rose)
Prep time: 45 min
Total time: 45 min
Yield: For two people
Cuisine: French
Ingredients: 4 tablespoons dry white wine; 3 tablespoons cognac; salt, pepper; 1 tablespoon chopped chervil; salt, pepper; 2 live crawfish or spiny lobsters of 500 g (1 lb 2 oz) each or one of 1 kg (2 lb 4 oz); 2 live crawfish or spiny lobsters of 500 g (1 lb 2 oz) each or one of 1 kg (2 lb 4 oz); 150 ml (¼ pint) whipping cream; 20 g (¾ oz) butter; 1 tablespoon chopped shallot; 1 teaspoon sweet Hungarian paprika; 1 teaspoon tomato puree; 1 small sprig tarragon

Langouste au poivre rose

Preparation info

For
two
people

Difficulty
Medium
Ready in
45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

2 live crawfish or spiny lobsters of 500 g (1 lb 2

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Despatch the crawfish in the way recommended on page 113. Chop it in two lengthways with a cleaver. Remove the sac from the head.
Melt the butter with the chopped shallot in a large sauté pan, and when the shallot has softened, add the paprika, mixing it in well to break up any little lumps. Stir in the tomato puree. Place the pieces of crawfish, flesh downward