Crayfish Royale with Cream of Crayfish and Mushroom Soup

Credit: Didier Loire
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Step 1: Crayfish

Separate the tails of the crayfish from the heads. Set the heads aside.

Roast the tails in some olive oil in a cast-iron pot for 3 minutes. Remove from the heat, add the crushed garlic cloves and the parsley, and deglaze with the cognac. Cover with a wet towel and infuse for 15 minutes, then shell the tails.

Step 2: Soup

Dice the vegetables, and sweat in a pot with the crushed garlic and some olive oil.

Add the crayfish and the reserved crayfish heads, cover, and cook. Add the cognac and the white wine, and reduce.

Add the fresh tomatoes and the tomato paste, and cook until all of the cooking juices have cooked off. Add water to cover, and add the black peppercorns and bouquet garni.

Cook for 40 minutes, skim off the impurities, and infuse with the basil off the heat. Strain and press to collect all of the liquid.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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