Rich Blanquette of Shellfish with Wild Mushrooms

Name: Rich Blanquette of Shellfish with Wild Mushrooms (Blanquette de homard, langouste, langoustines et écrevisses aux champignons noirs)
Yield: For four people
Cuisine: French
Ingredients: 1 lobster, weighing 600 g (1 lb 5 oz); 1 crawfish, weighing 700 g (1⅔ lb); 12 Dublin Bay prawns; 12 freshwater crayfish; 1 litre (1¾ pints) aromatic white wine court-bouillon; 250 ml (8 fl. oz) shellfish sauce, made with the shells of the shellfish used in this recipe; 250 ml (8 fl. oz) shellfish sauce, made with the shells of the shellfish used in this recipe; 250 ml (8 fl. oz) shellfish sauce, made with the shells of the shellfish used in this recipe; 100 g (3½ oz) butter; 175 g (6½ oz) morels or false morels (Helvella lacunosa); 175 g (6½ oz) morels or false morels (Helvella lacunosa); 175 g (6½ oz) morels or false morels (Helvella lacunosa); 3-4 tablespoons double cream or crème fraîche; 3-4 tablespoons double cream or crème fraîche; 3 tablespoons whisked butter; a pinch of saffron; 1 teaspoon tarragon, chopped; 1 teaspoon chives, snipped; a few sprigs of chervil; salt, freshly ground pepper; salt, freshly ground pepper

Blanquette de homard, langouste, langoustines et écrevisses aux champignons noirs

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 lobster, weighing 600 g (1 lb 5 oz)

Europe
France
Fish course
Gluten-free
Pescatarian
Spring

Method

Preparing the shellfish

Wash the shellfish thoroughly. Plunge the lobster and crawfish into plenty of boiling, well-salted water and cook for 15 minutes, then drain well. Boil the freshwater crayfish in the aromatic white wine court-bouillon for 1 minute, then take them off the heat and let them cool in their cooking liquid.

Shell the crawfis