Crayfish tails in Lemon Butter

Easy to cook and delicious to eat, crayfish rates as one our family favourites!

about 5 tails per person

100g butter

3 cloves garlic, minced

2 lemons

Fill a large saucepan with salted water and bring to a rapid boil. Add the crayfish tails and cook for 6 minutes from the time that the water comes up to the boil again.

Fill a large bowl with cold water and ice and scoop the tails directly into it (after six minutes cooking) to stop the cooking process.

Cool enough so that you can comfortably handle the crayfish.

Cut the shell open with poultry shears and remove the flesh.

Put a heavy based pan onto high heat, add a splash of vegetable oil and the butter and allow the butter to melt and heat up.

Add the garlic and tails and cook for 2 minutes, tossing every now and then.

Squeeze the lemon juice into the pan and cook for another 2 minutes.

Serve the crayfish tails with lemon wedges.

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