3 Tbsp. butter
2 Tbsp. chopped shallots
3/4 c. sliced mushrooms
1/2 lb. uncooked shrimp,
peeled
1/2 lb. cooked Dungeness crab
1/2 c. Madeira wine
1/4 tsp. tarragon
1 Tbsp. lemon juice
2 tsp. tomato paste
2 egg yolks
3/4 c. whipping cream
linguini
chopped parsley

Melt butter in saucepan; add shallots and saute until
soft. Add mushrooms and saute until any liquid evaporates.
Add shrimp; cook until pink. Add crab; stir in Madeira (do
not substitute wine) and cook until it reduces. Add tarragon,
lemon juice and tomato paste; mix thoroughly. Combine yolks
and cream; very slowly add to contents in saucepan, mixing
constantly. Salt and pepper to taste. Serve on thin linguini
and garnish with chopped parsley.