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

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

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