| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Dujour07 |
1 |
servings |
INGREDIENTS
| 1/4 |
lb |
Crawfish tail meat |
| 1/2 |
ga |
Lobster Stock; (see recipe) |
| 1/2 |
lb |
Butter |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a large saucepan reduce Lobster Stock until it becomes a syrup, and
cool. Chop crawfish tail meat. Place all ingredients in a cuisinart
and puree. Season to taste with salt and pepper. Transfer this butter
mixture into a container and chill until ready to use. This recipe
yields 3/4 pound.
Source: "CHEF DU JOUR - (Show # DJ-9192) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-23-1999 by Joe Comiskey -
joecomiskey@netzero.net" Yield: "3/4 pound"
Recipe by: Bobby Flay
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