Red-clawed crayfish with Aquitaine caviar, spaghettini and crayfish coulis
Spaghettini Cook the spaghettini in boiling salted water, then strain and sprinkle lightly with olive oil. Add wine, mussels and a sliced shallot to a pot. Cover and cook over high heat. Remove from heat once the mussels start to open. Remove from their shells and clean nicely. Strain the cooking juices, add cream and cook over low heat for 10 min. Crayfish Prepare the court bouillon using 1 l of white wine for 2 l of water + the aromatic herbs and coarse salt. Bring to the boil. Neuter and cook the crayfish. Keep the heads for the crayfish coulis. Crayfish coulis Brown the heads in olive oil. Add some aromatic herbs and tomato puree. Sweat well. Deglaze with cognac and white wine. Cover with water and let cook for about 1 h. Strain and let reduce by 2/3. Let cool. Season with Tabasco and Worcestershire sauce. Add the sliced shallot and chive. Finishing touches Coat the crayfish tails in coulis. Mix the spaghettini with mussel cream and part of the caviar. Plating Arrange the spaghettini using a round mold. Add the crayfish tails and a few scoops of caviar.