Recipe courtesy of Chef Lanzone Randolf, Brennan's Restaurant, New Orleans, Louisiana
Serves 4 to 6
- 8 tablespoons butter
- 1 pound blanched Louisiana crawfish tails
- 1/2 cup diced shallots
- 1 cup Champagne
- 2 cups heavy cream
- 4 medium pastry shells
Chef comments: “Louisiana crawfish are a treasure,” says Lazone. Brennan's has several crawfish recipes in its cookbook Breakfast at Brennan's and Dinner, Too. “When crawfish are in season, we feature lunch specials with crawfish étouffée, Crawfish Champagne, Crawfish Samantha, or Crawfish Sardou. One of my favorites is Crawfish Champagne because it is unusual, and I like the pairing of crawfish with Champagne. It is also an easy dish to prepare (it has only 5 ingredients) and makes a nice presentation in a warm pastry shell. I think Crawfish Champagne shows the versatility of crawfish.”
Melt 4 tablespoons of butter in sauté pan and sauté the crawfish and shallots for 5 minutes. Add Champagne and reduce the amount of liquid by half, then add the cream. Lower the heat to medium and cook the sauce, stirring until thickened. Fold in the remaining 4 tablespoons butter to finish the sauce.
Place on warm pastry shell and fill to overflowing with crawfish and sauce.