Garlic Butter Crayfish

Method

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1. Bring 3 litres of water to the boil in a large pot and stir in the 3 tablespoons of salt.

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2. Lower the tails into the water. Return to a gentle boil and cook for 8 to 10 minutes, until the shells are bright red and the meat is white and opaque all the way through. Lift out and drain.

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3. Meanwhile, melt the butter in a small saucepan over low heat. Add the garlic and chilli flakes and cook for 2 minutes, until soft and fragrant but not coloured. Take off the heat and stir in the lemon juice, parsley and salt.

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4. Set each tail shell side down on a board. Cut lengthwise through the shell and the meat with kitchen scissors or a heavy knife and open the tail out flat. Pull out the dark vein, if there is one.

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5. Arrange the tails on a warm platter, spoon the garlic butter over so that it runs into the meat, and serve at once with the lemon wedges.

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Chef’s Tips

• Time the tails and taste one. A minute too long and crayfish goes firm and dry, and the meat should be only just opaque.
• Salt the water well. It seasons the meat all the way through, and unsalted water leaves it bland.
• Keep the garlic pale. Garlic that browns in the butter turns bitter and hides the sweetness of the meat.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Crusty bread to mop up the butter
• A green salad
• Boiled new potatoes

Storage & Reheating

Best eaten straight away. Keep any cooked crayfish in the fridge up to 2 days and eat it cold with mayonnaise, since reheating makes it tough.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.