Peel the lobster crabs, remove the intestines, make a slight incision on the back of the crabs so that they bend a little while frying. Briefly put tomatoes in boiling water, quench, peel, core and cut into small cubes. Clean the mushrooms and cut them into leaves. Peel and finely dice shallots, sauté in 20 g butter until translucent. Sauté the mushrooms in it, then stir in the saffron, add the Noilly Prat and creme fraiche. Let the sauce reduce a little, salt if necessary. Thicken with 40 g of well-chilled butter. Add the tomato cubes and let them get hot in the sauce. Fry the lobster crabs in the remaining butter over a mild heat on both sides for a total of about 6 minutes. Serve with the sauce and dill rice.
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