We are currently writing our new recipe eBook due out later this year which is inspired by a seaside lifestyle and delicious seafood caught off the coastline of Australia and New Zealand. We have been recipe testing in the ELE kitchen this week and this delicious local crayfish was one of our favourites – the sweet white meat needed very little enhancement and took hardly no time to prepare – perfect for a weekend lunch accompanied by a crisp green salad and some crusty home baked bread.
1 fresh crayfish tail
2 tablespoons of butter
Juice of one lemon
1 clove of garlic, crushed
1 tablespoon of parsley, roughly chopped
Salt and pepper, to serve
To make, take the crayfish tail and with a very sharp knife cut it straight down the middle through the outer shell. In a hot frypan, add butter and garlic and as soon as the butter is melted add the crayfish, meat side down. Fry until the meat is golden and then turn over to the shell side and add in half of the lemon juice. Continue to cook until the shell has turned bright orange and the crayfish meat is cooked through, being careful to not over cook. Remove from heat and season with salt and pepper. Serve topped with parsley, the garlic butter juices from the pan and the remaining lemon juice. Enjoy!
ELE tip – these crayfish tails are also great on the barbecue, simply brush the cray with garlic and butter before adding to the hot grill.