Coulis divers (Various Shellfish Coulis)

Ingredients

• crayfish shells
• 4 spoonfuls very fresh cream

Instructions

1. Pound crayfish shells, or shrimp debris, or the creamy parts, eggs or coral of lobsters and spiny lobsters.
2. Add 4 spoonfuls of very fresh cream per 100 grammes of the pounded element.
3. Pass through the étamine.
4. Make these coulis at the moment they are wanted.