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1
Soften the finely chopped shallots in a small knob of butter over low heat until translucent and without colour. Reserve. Prepare all shellfish before the pan goes on the heat: scallops quartered if large, shrimp peeled, mussels pre-opened, lobster or crab in small pieces. Once cooking begins, there is no time for preparation.
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2
Heat 40 g butter in a wide sauteuse over high heat until foaming subsides. Add the firmest shellfish — lobster, scallops, langoustine — in a single layer. Sauté for 2 minutes without moving unnecessarily; they should colour lightly at the edges. Add the softer items — shrimp and mussels — for the final minute. The pan will be fragrant and the shellfish lightly golden at their surfaces.
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3
This is where the dish lives or dies. Remove the shellfish immediately to a warm plate. Deglaze the hot pan with 100 ml dry white wine or Noilly Prat, scraping up every particle of fond. Reduce by half over high heat — the liquid will smell sharp, then mellow and concentrated. Add the pre-softened shallots and 200 ml double cream. Reduce for 3–4 minutes, stirring occasionally, until the sauce coats the back of a spoon and flows freely — it must not thicken to a paste.
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4
Return the shellfish to the pan. Swirl in 20 g cold butter cut into small pieces until emulsified. Add a squeeze of lemon, a pinch of cayenne, and the chopped chervil and tarragon. Stir once. The sauce should gloss and the herbs should retain their bright colour.
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5
Serve immediately in deep, warmed plates. Spoon the shellfish first, then pour the cream sauce over so the shellfish remain visible through it. Rice pilaf or fresh tagliatelle is placed alongside. Total elapsed time from first shellfish into the pan to plating must remain under 10 minutes.