Kriibsen

Description
Crayfish Luxembourg-style

Ingredients

 * 48 living crayfish
 * 2 shallots
 * 1 carrot
 * some green celery
 * a sprig of thyme
 * chopped parsley and tarragon
 * 1 bay leaf
 * 100 g butter
 * salt and freshly ground pepper
 * ¼ litre Luxembourg Riesling + ¼ litre fish stock or ½ litre Luxembourg Riesling

Directions

 * 1) Chop the vegetables very finely, and mix with the parsley and tarragon.
 * 2) Lightly fry the vegetables in 50 grams of butter, pour in the riesling and fish stock, and simmer for twenty minutes.
 * 3) Do not forget the thyme and bay leaf.
 * 4) Add salt and pepper to taste.
 * 5) Now send sensitive people from the kitchen and take the crayfish.
 * 6) First of all make sure they are all alive.
 * 7) Place sieve ready, take a crayfish and lay it on a chopping board.
 * 8) Hold the tail in one hand, and take hold of the central fins, tearing them out in one movement, twisting at the same time.
 * 9) Make sure the thin blue-black intestine is thoroughly removed, as it tastes terrible.
 * 10) Place the simmering vegetables on a very high heat and bring to a boil.
 * 11) Throw the crayfish straight in together.
 * 12) Cover and continue to boil hard.
 * 13) Stir from time to time.
 * 14) They are ready in about ¼ hour.
 * 15) Serve on a very hot dish.
 * 16) Having mixed in the rest of the butter, pour the contents of the pan over the crayfish and garnish with the parsley.