44 Broiled Crayfish Tails, Lemon Butter Sauce

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Crayfish or lobster tails (must be uncooked) 2 10-oz. 2 10-oz. 2 285-grams
Clarified butter To brush To brush To brush
Salt To season To season To season
White peppercorns To season To season To season
Lemon Butter Sauce ½ quantity ½ quantity ½ quantity
Parsley To dust To dust To dust


Method of Preparation

Detach tail from head—lay tail flat on board, shell uppermost. With serrated knife, cut through shell lengthways down center—don’t cut right through. Put thumbs into cut made in shell and bend shell open. The soft shell on the underside of the tail will hold the halves together. Remove the digestive tract. Preheat broiler to medium heat—rack on top rung—prepare sauce—grind peppercorns.

Method of Cookery

  1. Brush tails with melted clarified butter and season with salt and pepper.
  2. Place, shell side up, under flame for 5 minutes, then turn, brush again with melted butter, and grill for a further 8 minutes.
  3. Ladle sauce over the crayfish flesh and dust with parsley before serving.


This is an extremely rich and wonderful dish. It is best when served with plain Boiled Potatoes and a good Salad. A well-chilled rosé-type wine goes very well.