The Classic Gratin of Crayfish or Shrimp Tails

Le Gratin des Queues d’Êcrevisses

Preparation info

  • For


    • Difficulty


    • Ready in

      40 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

This is the classic French high cuisine combination of the succulence of shellfish with the richness of cheese and cream, plus the aromatic excitement of tarragon and other herbs and spices, all informed by the fruity refreshment of white wine.


Staple Items

  • Butter (about 5 Tb)
  • Breadcrumbs (½ cup)
  • Flour (


Drop the shellfish into boiling salted water with a good dash of lemon juice or white wine vinegar, then boil for not more than 5 minutes. As soon as they are cool enough to handle, shell them and lay them side by side in a well-buttered au gratin dish. Let them rest while you prepare the sauce. If you are using crayfish and you find some coral, purée it in a small bowl with a few teaspoons of