Recipe for Herb-Infused Crawfish Broth

Sauté the crayfish in a pan, drizzle with water to make a broth (1/2 liter). Retrieve the juice and a few crayfish and blend.

Add the white wine. Whisk for 10 minutes until the mixture thickens.

Add the chopped shallots and let reduce.

Add the cream and let it reduce a bit more.

Salt and pepper and whisk in the butter. Add the peeled tomatoes diced into small pieces. Pour the crayfish into the mixture and fold in the chopped herbs.

To finish, pour into small jars or deep plates and serve.