Nouvelle Cuisine Crayfish Sauce

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 ri