44 Broiled Crayfish Tails, Lemon Butter Sauce
Preparation info
Difficulty
Easy
Recipe to Produce
2
Portions
Appears in
The Graham Kerr Cookbook
By Graham Kerr
Published 1966
Recipe to produce 4 portions
U.S.A.
Imperial
Metric
Crayfish or lobster tails (must be uncooked)
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
Parsley
To dust
To dust
To dust
Method
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
- Brush tails with melted clarified butter and season with salt and pepper.
- Place, shell side up, under flame for 5 minutes, then turn, brush again with melted butter, and grill for a further 8 minutes.
- Ladle sauce over the crayfish flesh and dust with parsley before serving.
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.
© 1966 Graham Kerr. All rights reserved.