Although crayfish are prepared much like lobsters and other crustaceans, certain techniques differ. Because crayfish are available whole, the tails can be lightly cooked, and the remaining parts of the crayfish—the head and claws—can be used to create a crayfish sauce base. The basic technique resembles the method used for the preparation of Sauce Américaine. In this recipe the crayfish heads and claws are puréed after cooking and used to prepare a rich, full-flavored crayfish sauce.
If the tails contain an unsightly intestine, it can be easily removed after they are cooked by pinching the tip of the tail and pulling it out.
|olive or vegetable oil|
|shallots, finely chopped|
|carrot, finely chopped,
|celery, finely chopped|
|garlic cloves, crushed|
|large bouquet garni|
|tarragon sprig, leaves only|
|crayfish or other crustacean butter|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.