Mr Admins cuzin .
2 large crayfish cleaned and halved
finely grated rind of ½ a lemon
2 teaspoons crushed garlic
Palm of chopped fresh parsley
Juice of 2 large lemons
Salt and pepper
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
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