Crayfish in American Sauce

Ingredients (Serves 4):

2 kg live crayfish (about 50 crayfish)

1 glass of tomato puree

1 small glass of cognac

1 glass of Pouilly Fumé (white wine)

Olive oil

Salt and pepper

4 shallots

Step 1: Remove the digestive tract of the live crayfish by gripping the middle of the tail end, twisting, and pulling firmly.

Step 2: Peel and finely chop the carrots and shallots.

Step 3: In a sauté pan, sauté the minced shallots, sliced carrots, and thyme in olive oil.

Step 4: Add the crayfish to the pan over high heat. Stir well until the crayfish turn red.

Step 5: Add the glass of Pouilly Fumé and tomato puree. Season with salt and pepper.

Step 6: Heat the cognac in a small saucepan.

Step 7: Arrange the crayfish in a deep dish and flambe them with the cognac just before serving.