Civet de langoustes

Name: Civet de langoustes (Crawfish in Red Wine)
Cuisine: France
Ingredients: Parsley, thyme, bayleaf; Fish trimmings (not oily fish) for the stock; 3 lb (1.5 kg) live crawfish; 5 oz (150 g) raw ham, chopped; Olive oil; 5 cloves garlic, crushed; 2 tomatoes, peeled, de-seeded and chopped; Flour; Butter at room temperature; 1 glass eau de vie; Cayenne; Salt and pepper; Salt and pepper; Parsley, thyme, bayleaf; Parsley, thyme, bayleaf; 2 onions, finely chopped; 2 shallots, finely chopped; 1¼ pints (750 ml) red wine (or, better still, a ‘cooked wine’ (vin cuit) like Banyuls); 2 carrots, finely chopped

Crawfish in Red Wine

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

3 lb (1.5 kg) live crawfish
Fish trimmings (not oily fish) for the stock
Parsley,

Europe
France
Main course
Languedoc

Method

Split the crawfish down the middle and cut through the tail joints. Reserve the creamy bits from the head.

Prepare the stock with the fish trimmings, the small legs from the crawfish, the herbs, salt, pepper and 10 fl oz (300