Crawfish bitter chocolate

Crawfish bitter chocolate

For 4 persons

  • 4 small lobsters (650 to 700 gr.chacune)
  • 100 gr. butter
  • 1 tomato
  • 1 / 2 l. white wine
  • 4 cl. cognac
  • 1 bouquet garni

For the spices:

  • 1 pibcée clove powder
  • 1 pinch cinnamon powder
  • 1 pinch of powdered gigembre
  • 4 tsp. tablespoons cocoa
  • 25 cl. cream

To the accompaniment:

  • Fresh pasta

 

30 mn.
30 mn. sans

 


 

 

  1. In a pot made launder minutes lobster tails, drain them, Shell them and keep them.
    Grind coarsely chests and legs of lobsters.
     
  2. In a frying pan put them with half the butter, tomatoes cut in pieces, cognac, white wine, bouquet garni, made reduced.
    When cooked add the spices.
     
  3. Cook the pasta al dente.
     
  4. Cut the lobster tails into pieces and let them quickly return to the pan, salt and pepper.
    Spend the reduction, add the cream lash to raise the cream, add cocoa, whisking.
    Pour this sauce in bottom of serving dish and serve hot over the drained pasta and crawfish tails.
    Serve immediately.