2 pounds crawfish tails
1/2 cup buttermilk
Essence, recipe follows
1 cup masa flour
1 cup flour
1 cup black olives, pitted and quartered
1 cup queen stuffed olives, quartered
2 tablespoons minced shallots
2 teaspoons minced garlic
2 tablespoons small diced celery
2 tablespoons chopped parsley
1 1/2 teaspoons fine ground black pepper
1/2 cup olive oil
1 cup Lemon Butter Sauce, recipe follows
Garnish: 1/4 cup grated Parmigiano-Reggiano cheese and parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon salt
3 turns freshly ground black pepper
1 cup dry white wine
1 dash Worcestershire sauce
1 dash hot pepper sauce
3 lemons, peeled and quartered
1/2 cup heavy cream
2 tablespoons minced garlic
1 tablespoon minced shallots
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
1 tablespoon finely chopped fresh parsley
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