SOUPE DE LAIT COQU’ÉCREVISSES



Ingrédients :
300 gr of shells
12 crawfishes
2L of whole milk
100 gr of butter
100 gr of butter
1 clove of garlic
Thyme
1/2 bunch of coriander
1/2 bunch of tarragon
1/2 bunch of parsley
• Salt and pepper
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Etapes :
Wash shells.
In a pan, warm a piece of
butter.
Put down shells there.
Close the lid and let cook
between 5 - 10 min until the
opening of the shells.
Drain and reserve aside.
In a pan filled with boiling
water, plunge the crawfishes
and let them cook during 10
seconds. Remove them.
Remove the flesh of shells.
Tear away the head of the
crawfishes, peel the body and
put aside.
Put the milk in a pan and
plunge the heads of crawfishes
there to infuse them.
Put them shivering a few
seconds.
Draw up 4 bowls.
Put in every bowl a little flesh
of shell and cut the crawfishes
in two. Wash and chisel finely
the fresh herbs and strew
them over bowls.
filter the infusion.
Spice the infusion of milk. Put
the content in one thermos
and serve at the time of sitting
down to eat


Next time we present to you our cuvée extra-brut
« Parenthèse » (88% Chardonnay, 12% Pinot Noir)