- 32 live crayfish
- 4 shallots
- 2 sprigs tarragon
- 1 lemon
- Fine salt and ground pepper, to taste
- 200 g butter
- 2 tablespoons olive oil
- Peel and finely chop the shallots. Wash the tarragon sprigs, pick and chop the leaves, then set aside.
- Wash the crayfish in cold water. Devein them: hold each one back-side up with claws secured; grasp the middle tail flap and twist gently to remove the intestine.
- Heat the oil in a large heavy-bottomed sauté pan. Add the crayfish, season with salt and pepper, stir well, and cover.
- Cook over high heat for 3 minutes until bright red. Remove from heat, transfer to a terrine, and cover to keep warm.
- Drain the pan oil, add butter, and melt. Stir in shallots, tarragon, a squeeze of lemon juice, salt, and pepper. Cook over low heat for 3-4 minutes without browning the butter.
- Halve the crayfish lengthwise, arrange on a warm platter, drizzle with tarragon butter, and serve immediately.
Source: The Flight of Flavors by Bernard Loiseau, the acclaimed French chef renowned for his innovative cuisine.
