44 Broiled Crayfish Tails, Lemon Butter Sauce

Preparation info

  • Recipe to Produce


    • Difficulty


Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

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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—pr