For 4 people
For 4 people
Remove the digestive tract from the crayfish by grasping the middle of the tail end, twisting, and pulling sharply.
Peel the carrots and shallots and chop them finely.
In a casserole dish, sauté the shallots, carrots, and thyme in olive oil. Let them soften for about 20 minutes.
Add the crayfish and cook over high heat until they turn red.
Add white wine, tomato puree, salt, pepper, and a little Viandox. Simmer for 10 minutes.
Heat some cognac in a small saucepan and flambé the crayfish in a deep dish just before serving.
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