Crawfish "Chez Bruno"
Chef John Besh, Restaurant August, New Orleans, LA

Chef John Besh, says this is, by far, his favorite crawfish creation. It was inspired by a fabulous meal at Chez Bruno in Les Arcs, France. At his restaurant, they refer to this dish as “the French Crawfish Boil.”

Makes 2 servings.

2 tablespoons olive oil
1 pound live Louisiana crawfish, purged in salt water
2 shallots, minced
1 clove garlic, minced
1/3 cup heavy whipping cream
1/4 cup Armagnac brandy
1 cup shellfish stock
1 sprig tarragon
1/2 teaspoon salt
1 pinch crushed red pepper flakes
2 tablespoons minced fresh summer truffle

Heat olive oil in a large skillet over high heat. Add the crawfish and cook for 3 minutes over high heat, while stirring often. Reduce heat to medium and add the shallots and garlic; cook for 2 minutes. Remove pan from heat and deglaze with the Armagnac, place back over moderate heat cook for several minutes while the crawfish flame. Then, add the cream, stock, tarragon, salt, red pepper flakes and truffle. Simmer mixture for 5 minutes and serve.

Pair with:
V.S.O.P. Cognac by Martell to meet the Armagnac and heavy cream.