This is one of our favorites because it is close to what is served at many great restaurants. We wanted a great recipe for lobster and other shellfish and this one certainly produces an incredible meal that is well worth the trouble to make.

Rick Carlton

10 min. preparation, 30 min. cooking, for 4 (boiling fresh shrimp, lobster, or crab claws adds 20 min.) (prepare creme fraiche > 4 - 6 hrs in advance)

1 pint heavy cream

1/2 pint live buttermilk or plain yogurt (must have live lactic bacteria)

Use one of the following

SHRIMP 1 doz large shrimp (20 count per lb minimum size)

LOBSTER 1-2 whole lobsters or 2-3 lobster tails

CRAB CLAWS 1-2 lbs crab claws (Alaskan prefered)

8 tbsp (1/4 lb) butter

5 tbsp cognac (or whiskey)

2 cups white wine (dryer is better)

1 cup sliced button mushrooms

salt and pepper

8 egg yolks

OR

3 tbsp corn starch slaked in 4 tbsp cool water (add water to corn starch)

1 tbsp parsley

1 tbsp chervil

1. make a creme fraiche by heating 2 parts heavy cream with 1 part buttermilk or yogurt until lukewarm, then cover and leave at room temperature for 4-6 hrs

2. SHRIMP boil shrimp until pink, peel shells, remove tails, and devein by slicing through back and removing vein with point of knife under running water

LOBSTER boil live lobsters 20 min., remove meat from claws, knuckles, and tail, cutting into 1-2" pieces

CRAB boil until red and white, remove meat from claws, cutting into 1-2" pieces

3. saute shrimp, lobster, or crab in 4 tbsp butter, 1-2 min.

4. add cognac and flambe (set cognac on fire in skillet and wait for liquor to burn off)

5. add white wine, mushrooms, salt, and pepper, cover and cook for 15 min.

6. add creme fraiche, cover and cook for 5 min.

7. remove shrimp/lobster/crab pieces and mushrooms to heated serving dish

8. add eggs yolks (may substitute corn starch) and 4 tbsp butter and reduce until sauce thickens

9. spoon sauce over shrimp/lobster/crab pieces and sprinkle with parsley and chervil

HINT: To impress, turn off lights to flambe

If using corn starch, strain sauce as it goes onto shrimp/lobster/crab pieces

This page was updated on 4-25-98. If you have queries or comments, email rcarlton@arkansas.net