INGREDIENTS

2 tablespoons fresh butter
2 tablespoons green onions, sliced
1 tablespoon dry shallots, minced
1/4 tablespoon garlic, minced
1/2 cup white wine
Juice of 1/4 lemon
1 3/4 cup medium bechamel sauce
1 1/2 tablespoons fresh dill (1 tablespoon dried)
1 1/2 pounds fresh boiled crawfish tails
Salt to taste
Pinch cayenne pepper
18 oysters, shelled

INSTRUCTIONS

Saute onions, garlic and shallots in butter for 2 minutes without browning. Add wine and lemon juice, reduce by half. Add bZchamel sauce and dill and reduce by another third. Add crawfish tails and simmer 10 minutes. Salt to taste and add a pinch of cayenne pepper.
To serve put mixture on oysters and place on rock salt. Sprinkle with freshly Grated parmesan cheese and bake in 350 degree oven until cheese is golden. Garnish with a boiled crawfish and serve. Serves 6.