Crayfish Thermidor
2 cooked crayfish, about 1.5 kilograms each
SAUCE
40 grams butter
3 tablespoons plain flour
⅔ cup each milk and cream
sea salt and ground pepper
2 teaspoons dried tarragon
2 teaspoons Dijon mustard
1 cup grated gruyère, plus ½ cup extra for serving
½ cup finely grated parmesan, plus ½ cup extra for serving
½ cup fresh breadcrumbs
Cut the crayfish in half lengthwise. Remove the meat and cut into bite-sized pieces. Rinse out the
