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1
Heat olive oil in a medium saucepan over medium heat.
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2
Add the onion, carrot and celery and cook until soft.
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3
Add the lobster shells and cook for five minutes.
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4
Raise the heat to high, add the wine and cook until reduced by half.
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5
Add the water, garlic, tomatoes, bay leaf and parsley and bring to a boil.
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6
Reduce heat and simmer for 40 minutes.
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7
Strain into a clean medium saucepan.
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8
Bring the broth to a boil and reduce to 2 cups, whisk in the creme fraiche and chipotle puree.
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9
Add the chives and season with salt and pepper to taste.
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10
For the Sauteed Shrimp: Heat oil in a medium saute pan over high heat.
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11
Season the shrimp with salt and pepper to taste.
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12
Saute the shrimp for 1 to 2 minutes on each side until just cooked through.
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13
For the Crawfish: Place water in a medium stockpot with plenty of salt and bring to a boil.
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14
Add the bay, thyme, garlic and peppercorns and bring to a boil.
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15
Reduce heat and let simmer for 10 minutes.
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16
Add the crawfish and let cook 5 minutes, turn off the heat and let the crawfish cool in the liquid, drain.
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17
Remove meat and coarsely chop.
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18
To assemble: Divide pasta among 8 bowls.
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19
Ladle over the broth.
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20
Place 2 shrimp in each bowl and divide the crawfish meat and crabmeat among the bowls.
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21
Sprinkle with fresh chives.
