This dish can be prepared in advance and grilled once your guests are seated. Delicious served with a grain salad or a crusty bread.
5-6 crayfish tails per person (it is the main dish after all!)
150g bacon, diced
1 onion, finely chopped
6 cloves garlic, minced
125ml parmesan cheese, grated
250ml Boerenkaas or mature cheddar, grated
Fully thaw the crayfish tails.
Turn your oven on to the grill setting and spray an ovenproof dish with cooking spray.
Fill a large stock pot/saucepan with salted water and bring to a rapid boil.
Add the crayfish tails, bring the water back up to a boil and cook the tails for 6 minutes.
Fill a large bowl with cold water and ice.
Take the tails from the boiling water and immediately immerse it in the ice water to stop the cooking process.
Lay a tail flat in your hand and cut the top shell with poultry shears down the centre of the back, to the tail.
Remove the vein and any shell shards.
Run your finger between the meat and the shell to loosen it. Lift and pull the meat from the shell and add it to the prepared ovenproof dish. Set aside.
Add the butter and bacon to a frying pan on medium-high heat and fry the bacon until crispy.
Scoop out the bacon bits and keep aside.
Turn the heat to medium and add the onion and garlic. Cook for 2 minutes while stirring.
Add the cream, parmesan cheese and cooked bacon and cook for another minute.
Take the sauce from the heat and evenly pour it over the crayfish tails.
Sprinkle the grated Boerenkaas over and place under the grill until the cheese has melted and is slightly charred.
Serve with fresh lemon wedges and a good glass of wine.