Ingredients
2 crayfish cleaned and halved grated rind of 1/2 a lemon
butter
Olive oil(1 teaspoon)
2 teaspoons crushed garlic
Palm of chopped fresh parsley
Juice of 2 big lemons
Salt and pepper
Preparation
In a pan on a medium heat add about 2 heaped tablespoons of butter and a some olive oil until foamy. Place the crayfish flesh side down and cook until you begin to get browning and caramelizing on the flesh. It should take no longer than 4 or 5 minutes. Add the garlic,lemon rind and lemon juice to the pan, give it a good shake around and then turn the crayfish over, place a lid on the pan and allow to steam for about 3 or 4 minutes. The flesh should be white and quite firm. serve with a little grind of salt and black pepper.
