Large Freshwater Crayfish Grilled with Garlic Butter

Name: Large Freshwater Crayfish Grilled with Garlic Butter (Grosses écrevisses ‘pattes rouges’ grillées au beurre d’ail)
Yield: For four people
Cuisine: French
Ingredients: 6 large freshwater crayfish per person - about 1.5 kg (3 lb 2 oz); 6 tablespoons olive oil; 100 g (3½ oz) softened butter; 1 clove of garlic, finely crushed; 1 shallot, finely chopped; 2 tablespoons finely chopped herbs (tarragon, chives and parsley); 2 tablespoons finely chopped herbs (tarragon, chives and parsley); 2 tablespoons finely chopped herbs (tarragon, chives and parsley); 2 tablespoons finely chopped herbs (tarragon, chives and parsley)

Grosses écrevisses ‘pattes rouges’ grillées au beurre d’ail

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

6 large freshwater crayfish per person - about 1.5 kg (3 lb 2 oz

Europe
France
Fish course
Starter
Pescatarian
Gluten-free
Spring

Method

Preparing the crayfish

Pre-heat the oven to Reg. 4/350°F/180°C.

Wash the crayfish in cold water and remove the black intestines by breaking and removing the central fin - this can be done only with live crayfish. Cut them in half lengthwise