Not frippery but so. much. work. for a few prawns!

Have a look at this recipe: https://www.regalisfoods.com/pages/cooking-with-melissa-rodriguez

She is a master chef and I have no doubt this is a wonderful thing to eat.

But, ye gods, better her than me: First you make prawn stock, then prawn consomme and prawn gelee. Next, you make your own tarragon oil, prawn oil, and polenta chips. And because you don't have enough flavors or textures yet, you now make prawn zabaglione. Finally, you cook the prawns (for 15 seconds) and assemble.

[Jenise]

Dear god. At the very end, I expected to see "Serves 840" or something like that. I did not note that she ever specified the quantity of spot prawns you are supposed to begin with, just 8 quarts of shells. That would have to mean at least twice as much prawns to begin with.

Great recipe for a multi course meal - if you have a week to prepare all the food!

Probably OK as a signature restaurant dish where you can designate a sous to do nothing but I guess.