French Crayfish Tail Gratin with Cognac Cream

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A refined French bistro classic, this gratin features tender crayfish tails bathed in a silky cognac-infused cream sauce, finished under the broiler with bubbling Gruyère. It is elegant enough for a dinner party yet surprisingly quick to assemble once the sauce is made.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 42 gFat
• 24 gSaturated Fat
• 12 gCarbs
• 1 gFiber
• 4 gSugar
• 36 gProtein
• 720 mgSodium
• 480 mgPotassium
• 320 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the crayfish and court-bouillon

• 24 crayfish tails, shells on (about 1.5 lbs / 700 g)
• 4 cups water
• 1/2 cup dry white wine
• 1/2 yellow onion, sliced
• 1 bay leaf
• 6 whole black peppercorns
• 1 tsp sea salt

For the cognac cream sauce

• 4 tbsp unsalted butter
• 2 shallots, finely minced
• 2 garlic cloves, minced
• 3 tbsp cognac
• 1/3 cup dry white wine
• 1 tbsp tomato paste
• 1 1/4 cups heavy cream
• 1/2 tsp salt, pinch of cayenne and grated nutmeg

For the gratin topping

• 1 cup grated Gruyère or Comté cheese
• 1/3 cup fresh breadcrumbs
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp melted butter
• 1 tsp Dijon mustard

Directions

1. Bring the water, wine, onion, bay leaf, peppercorns, and salt to a boil in a wide pot; simmer 10 minutes to make a court-bouillon. Add the crayfish and blanch for 90 seconds, then drain and cool just until you can handle them. Twist off the heads, peel the tail shells, and devein the tails, reserving the meat whole.
2. Melt the butter in a saucepan over medium heat. Add the shallots and garlic and sweat for 3 to 4 minutes until soft and translucent but not browned. Stir in the tomato paste and cook for 30 seconds.
3. Pour in the cognac and carefully ignite with a long match to flambé, shaking the pan until the flames die down. Add the white wine and simmer until reduced by half, about 3 minutes.
4. Pour in the heavy cream and simmer gently for 5 to 7 minutes, stirring often, until the sauce coats the back of a spoon. Season with salt, cayenne, and nutmeg; taste and adjust.
5. Toss the peeled crayfish tails with the Dijon mustard, then fold them into the cream sauce along with most of the parsley. Transfer the mixture to a buttered 8-cup gratin dish.
6. Mix the Gruyère, breadcrumbs, melted butter, and remaining parsley in a small bowl; sprinkle evenly over the crayfish.
7. Slide under a preheated 425°F (220°C) broiler set 6 inches from the heat and broil for 6 to 8 minutes, watching closely, until the top is deeply golden and the sauce bubbles at the edges.
8. Let the gratin rest for 3 minutes before serving so the sauce settles, then bring it straight to the table in the baking dish.

Cook’s Notes

• Use live or freshly cooked crayfish for the sweetest meat; frozen cooked tails work but lose some delicacy.
• Always tilt the pan away from you when flambéing and have a lid nearby to smother the flame if needed.
• Substitute 1 lb of cooked lobster tail meat for the crayfish if they are unavailable in your region.
• Serve with crusty baguette, steamed jasmine rice, or boiled new potatoes to catch every drop of sauce.
• A dry vermouth makes an excellent stand-in for the white wine in the sauce.

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