Medley of Lobster and Freshwater Crayfish with Caviare

Name: Medley of Lobster and Freshwater Crayfish with Caviare (Panaché de homard et d’écrevisses au caviar)
Yield: For four people
Cuisine: French
Ingredients: 1 litre (1¾ pints) aromatic white wine court-bouillon; 1 lobster, weighing 800 g (1¾ lb); 20 freshwater crayfish (about 1 kg/2¼ lb); 5 tablespoons classic beurre blanc; 80 g (3 oz) butter; 50 g (2 oz) caviare; 3 tablespoons double cream; salt, freshly ground pepper; salt, freshly ground pepper

Panaché de homard et d’écrevisses au caviar

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 litre (1¾ pints) aromatic white wine court-bouillon
1 lobster, weighing

Europe
France
Fish course
Gluten-free
Pescatarian
Spring

Method

Preliminary preparations

Let the court-bouillon simmer for 30 minutes, then add the lobster and let it cook gently for 10 minutes. Remove it, pierce the front of the head with a sharp knife and let it drain, head downwards.

Add the crayfish to the court-bouillon, simmer for 2-3 minutes and then allow to cool in their cooking liquid. Sh