The Norway lobster, or “Dublin” prawn as they are called in England, is very cheap and plentiful in most European countries, and this Hungarian recipe is very popular.
Boil the crayfish or Dublin prawns in salted water, flavoured with the cumin and parsley. When done, drain and remove the flesh from the tails and claws. Pound the shells to a paste in a mortar with
Plain boiled rice, dry and flaky, is usually served with this.