Crawfish with Paprika

Langouste au poivre rose

Preparation info

  • For


    • Difficulty


    • Ready in

      45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


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


  1. Despatch the crawfish in the way recommended. Chop it in two lengthways with a cleaver. Remove the sac from the head.
  2. 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 c