Freshwater Prawns with Snailbutter


For the Beurre d’ Escargot
1 cup (2 sticks) unsalted butter, at room temperature
1 ample tablespoon parsley, chopped fine
1 scant tablespoon garlic, chopped fine
1 tablespoon shallots, chopped fine
¹⁄₂ tablespoon Pernod (preferred), Ricard, or other anise-flavored liqueur
1 teaspoon salt
¹⁄₄ teaspoon fresh ground black pepper
For the prawns
24 freshwater large or jumbo prawns, rinse din cold water


Make the Beurre d’Escargot: In a bowl, mix together all ingredients until thoroughly blended. You may use a food processor, but do not overmix or it will lose its texture.
Preheat the oven to 450°F. With a sharp knife or shears, butterfly (split) the prawns and remove the vein, but leave prawns in the shells.
Place prawns shell down in a gratin dish. Cover them with the Beurre d’Escargot. Put the dish in the preheated oven for 8 minutes. Serve hot.


From The Lutèce Cookbookby Andre Soltner with Seymour Britchey

(Knopf, 1995).

Recipe is courtesy of Judy Gelman and Peter Zheutlin, authors of The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men (Smart Pop, 2011).

Other Names:

Lutèce Gambas au Beurre d’Escargot


6 servings


Wednesday, March 14, 2012 - 3:58pm


Related Cooking Videos