This recipe comes to us courtesy of Joseph Viola, chef and owner of the Daniel et Denise restaurant in Lyon.
RECIPE - Serves 4
20 crayfish, shrimps or lobster
40 cl liquid cream
10 cl olive oil
5 cl Cognac
1 glass of white wine
50 grams of butter
1 tablespoon of tomato paste
salt, cayenne pepper and butter (to taste).
Salt the crayfish, shrimps or lobster and sauté them in hot olive oil for 30 seconds to 1 minute. If the shellfish are large, cut them in half with a knife and sauté them on both sides. When cooked, remove the meat from the shells and place in a bowl. Put aside.
Sauté the shells of the crayfish, shrimps or lobster in olive oil in a pot. Dice the onion, carrot and shallot and toss the pieces in the pot. Add the spoonful of tomato paste and stir well. Let simmer for a few minutes on low heat. Add the Cognac and white wine, then stir in the cream. Add salt, cayenne pepper and butter to taste. The sauce should not be too runny and takes around 20 minutes to prepare.
Beat the eggs and pour into a frying pan. Cook the omelette until it's firm but not dry. Place the meat on top of the omelette and add a small dollop of sauce. Fold and close the omelette and cover it completely with sauce. Top with a bit of fresh parsley. Put on a warm plate and serve right away.