crayfish

crayfish

Summer time means seafood and the king of all seafood is Crayfish. The succulent sweet meat of crayfish tails needs very little fancying up and personally I am not a fan of Crayfish Thermidor, which I find so rich and honestly, why muck around with one of natures most beautiful flavors. (for 2)

What you need

2 large crayfish cleaned and halved
finely grated rind of 1/2 a lemon
butter
Olive oil
2 teaspoons crushed garlic
Palm of chopped fresh parsley
Juice of 2 large lemons
Salt and pepper

The process

In a pan on a medium heat, add about 2 heaped tablespoons of butter and a splash of olive oil until foamy.

Place the crayfish flesh side down and cook until you begin to get browning and caramelizing on the flesh. It should take no longer than 3 or 4 minutes.

Add the lemon rind, garlic, and lemon juice to the pan, give it a good shake around and then turn the crayfish over, place a lid on the pan and allow to steam for about another 4 or 5 minutes.

The flesh should be white and quite firm.

Place 2 halves on each plate, spoon over a bit of the sauce and serve with lemon wedges and a little grind of salt and black pepper.

A nice fresh but simple salad with a few croutons is ideal for this recipe. try these prawns kebabs for your summer braais.