Everyday Epicurean

Tonight I needed a quick dinner for the family as we were home late and tomorrow is the first day of school for the children. After poking around for inspiration for a while I came across the cooked, peeled prawns in the freezer and an idea began to hatch. That idea was prawns in some sort of lemon sauce on pasta.

Ingredients.

• Juice of one lemon
• pinch of lemon zest
• 1.5 Tablespoons of butter
• 1 teaspoon of tarragon leaves (dried)
• 1 teaspoon of dill leaves (dried)
• pinch of salt
• cracked pepper to taste
• 1 Tablespoon of cognac
• 2 egg yolks
• some water
• about 1/3kg of cooked, peeled prawns
• pasta

Method.

I’m going to assume you can cook pasta – start it before your sauce.

Melt butter in a saucepan and add lemon juice, zest and herbs. Whisk rapidly until it emulsifies.
Add salt and pepper and cognac, whisking constantly.
When it begins to thicken, add a little water (enough to get the desired volume of sauce) and the egg yolks.
Keep stirring.
When it thickens again add the prawns and switch to a wooden spoon for stirring.
Stir frequently until the prawns are warmed through (your pasta should be done by then).

Serve and enjoy.

For a slightly less lemony flavour, leave out the zest and add 1 teaspoon of sugar.