Croissants with lobster or crab (Croissants d'homard ou crabe) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 39) by Wolfgang Puck

  • shallots
  • bay leaves
  • carrots
  • ground cayenne pepper
  • celery
  • chives
  • Cognac
  • heavy cream
  • garlic
  • tarragon
  • tomato paste
  • tomatoes
  • dry white wine
  • croissants
  • live lobsters
  • dried thyme
  • beurre blanc
  • EYB Comments

    Can substitute live crabs for live lobsters. You may use the White butter sauce (Beurre blanc) recipe on p. 106, and the Croissants recipe on p. 205.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute live crabs for live lobsters. You may use the White butter sauce (Beurre blanc) recipe on p. 106, and the Croissants recipe on p. 205.

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