Tuesday, January 6, 2015
2 large crayfish tails
salt and cayenne pepper
juice of 1 lemon
4 to 5 tbsp (60 to 75 mL) olive oil
freshly lemon thyme and rosemary leaves
watercress to garnish
how to cook crayfish
Cut crayfish tails in half lengthwise. Season flesh of crayfish with salt and cayenne pepper, then brush with lemon juice and olive oil. Sprinkle with a few leaves of the herbs.
Place on a broiler pan
