Shellfish Sauce with Cream

Name: Shellfish Sauce with Cream (Sauce coulis de crustacés à la crème)
Cook time: 45 min
Total time: 45 min
Yield: For four people
Cuisine: French
Ingredients: 1 kg (2¼ lb) head shells from lobsters, crawfish or crayfish; 1 kg (2¼ lb) head shells from lobsters, crawfish or crayfish; 1 kg (2¼ lb) head shells from lobsters, crawfish or crayfish; 1 kg (2¼ lb) head shells from lobsters, crawfish or crayfish; 80 g (3 oz) butter; 3 shallots, finely chopped; 1 carrot, cut into thick slices; half a leek, sliced; 1 bay leaf; a sprig of thyme; 2 sprigs of tarragon; 1 tablespoon cognac; 1 litre (1¾ pints) double cream or crème fraîche; 1 litre (1¾ pints) double cream or crème fraîche; salt, freshly ground pepper; salt, freshly ground pepper

Sauce coulis de crustacés à la crème

Preparation info

For
four
people

Difficulty
Easy
Ready in
45 min

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 kg (2¼ lb) head shells from lobsters, crawfish or crayfish
80

Europe
France
Fish course
Sauce
Pescatarian
Gluten-free
Summer

Method

Remove the gills from inside the head shells, as these can impart a bitter flavour to the sauce. Chop the shells into large pieces.

Heat the butter in a large pan over a brisk heat and brown all the vegetables and herbs, then add the shells and flame with the brandy.

Pour in the cream, season with salt and pepper and reduce over a moderate heat for half an hour. The cream will r