Crayfish Thermidor

Ingredients

Salt

to taste

Black pepper

to taste

Parmesan cheese

1 cup, grated

Dijon mustard

2 tablespoons

Heavy cream

1 cup

White wine

1/2 cup

Shallots

2, finely chopped

Butter

3 tablespoons

Crayfish

4, cooked and halved

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium-sized skillet, melt the butter over medium heat. Add the finely chopped shallots and sauté until they are soft and translucent, about 3-4 minutes.
3. Pour in the white wine and bring the mixture to a boil. Reduce the heat and let it simmer until the wine has reduced by half, approximately 5 minutes.
4. Lower the heat and stir in the heavy cream and Dijon mustard. Season the sauce with salt and pepper to taste. Allow it to simmer for another 2-3 minutes, until the sauce thickens slightly.
5. Carefully remove the crayfish meat from the shells and chop it into bite-sized pieces. Add the crayfish meat to the sauce and stir to combine thoroughly.
6. Using a spoon, fill each crayfish shell with the creamy sauce and crayfish mixture, packing it gently.
7. Sprinkle the grated Parmesan cheese generously over the top of each filled crayfish shell.
8. Place the filled shells on a baking dish and bake in the preheated oven for 10-15 minutes, or until the cheese is golden and bubbly.
9. Serve hot, garnished with fresh herbs if desired.