crayfish

A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic

Lobster with Thermidor butter

lobsters

dry white wine

shallot, very finely chopped

tarragon leaves, chopped

parsley leaves, chopped

Dijon mustard

lemon

paprika

Tabasco sauce

butter, softened

First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.

Snap away the claws from the lobster. Using a large chef&rsquo;s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.

Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.

Seafood Boil with Old Bay Sauce

For the Old Bay Sauce:

(4 sticks) butter, melted

lemons

garlic

Old Bay seasoning

For the Seafood Boil:

water

bay leaves

(1 stick) butter

snow crab legs

shrimp

A Seafood Boil with Old Bay Butter Is the Fastest Way to Feed a Crowd This Summer

Fresh barbecued crayfish

Crayfish,

drizzle Olive oil,

Fresh herbs, flat-leaf parsley, mint and basil

Tbsp Butter, use garlic butter

Lemon

Wholemeal sandwich bread, fresh

Lettuce

Long grain rice, steamed

Nasturtium flowers

Lemons,

Submerge the crayfish in fresh water for about 30 minutes. Bring a large saucepan or stockpot of salted water to the boil, then add the crayfish and simmer for 5 minutes. Remove from the water and chill.

Once the crayfish are cool enough to handle, split them in half lengthways. Oil a barbecue hotplate and sprinkle with a little salt, then turn on the heat.

Place the crayfish meat-side down and grill for 2 minutes on a medium heat. Turn and grill for 2 minutes. Sprinkle generously with herbs, garlic butter and lemon juice.

Arrange the bread, lettuce and rice on platters, then place the crayfish on top. Garnish with mint, nasturtium and lemon.

Here are 6 easy recipes for cooked lobster or crayfish that make the most of this luxury seafood! When you buy pre-cooked lobster, it&#039;s best to keep it simple to preserve the flavour in the flesh (flavour is better with freshly cooked raw lobster - but much more expensive to buy!).TOP TIP: Keep it simple and don&#039;t re-cook lobster that&#039;s already cooked (risk of drying out, loss of flavour). Treat it like buckets of cooked whole prawns you peel yourself!Rundown of each recipe in recipe notes below.

Lobster Recipes - for cooked lobster or crayfish

Whole cooked lobster(s)

Marie Rose aka Thousand Island

Tartare Sauce

Seafood Cocktail Sauce ((most intense flavoured, use sparingly))

RecipeTin Family Favourite Seafood Sauce ((my pick!))

garlic (, very finely minced)

tsp black pepper

tbsp parsley (, finely chopped)

lemon juice

Lemon wedges & 1/2 cup parsley leaves (, for serving)

Crusty bread (, for mopping plate!)

Lemon Butter Sauce recipe

tsp salt

capers

garlic (, chopped)

tsp red or white wine vinegar

anchove (large, or 2 small) (, chopped)

extra virgin olive oil

lobster

tbsp kewpie mayonnaise (or Hellman's) ((Note 3))

tbsp celery, finely chopped ((~ 1 stalk))

tbsp green onions (, very finely sliced)

tsp chives (, finely chopped)

black pepper

(, softened, for buttering buns)

mini brioche buns

potato chips (,

Garnishes (optional): Pinch paprika, chopped chives, lemon wedges

If lobster was frozen, thaw lobster overnight in a bowl or tray (with sides to catch liquid). Drain well before use.

Thaw:

Cut between head and tail: Insert a small knife at a 45 degree angle into the gap between the tail and head. Cut along the top and sides through to the middle - no need to do underneath.

Separate head from tail: Twist the tail to separate it from the head. It will pull out meat from the head as well.

Clean: Scrape or trim off any yellow of black residue on the end that came out of the head.

Cut underside: Cut down both sides of the soft shell on the underside of the tail. Then peel it back like a can of sardines to reveal the lobster flesh.

Remove flesh: Carefully remove the flesh - it should come off the shell cleanly.

Remove poop vein - if you see a poop vein (black &quot;string&quot; down the back of the lobster tail meat), then carefully pull it out. If you stretch the meat out straight, you should be able to pull it out in one go. Otherwise, pick it out when you slice it. (Sometimes poop vein is thick, sometimes barely there!)

Residual meat in head: There will be some residual meat in the head that can be used. The yellow &quot;mustard&quot; (called tomalley) has very intense lobstar flavour but is an acquired taste... I do not eat it!

How to serve: Lobster tail meat can be served whole, sliced into thick or thin pieces or diced, depending on use. I do not recommend shredded as it loses juiciness.

Remove shell (see photos in post):

Make Sauce per the Dipping Sauces recipe.

Serve alongside lobster for dipping. Either cut the lobster into bite size pieces, or serve whole for people to cut themselves. Plate it up individually or on a share platter.

Seafood Sauces:

Make the Prawn Cocktail recipe but substitute prawn for lobster cut into small bite size pieces.

Lobster Cocktail:

Melt butter in a small skillet over medium heat. Once foamy, add garlic and cook until light golden. Remove from stove, add lemon juice and parsley.

Serving: Pour into serving bowl and serve alongside lobster. Garnish with parsley leaves and lemon wedges.

Eating: Let people either dip in bite size pieces or drizzle over lobster, plated up indivudually or on a share style plate. Mop plate clean with crusty bread!

Lobster with Herb &amp; Garlic Butter:

Make the sauce per the Lemon Browned Butter Sauce recipe.

Slice the lobster into bite size pieces. Pile onto plate or arrange on indivudual plates. Sprinkle with salt (necessary as browned butter is unsalted).

Serving: Drizzle with some browned butter, then serve more on the side. Garnish with parsley leaves and lemon wedges.

Eating: To eat, dip or drizzle lobster with more browned butter. Mop plate clean with crusty bread!

Lobster with Lemon Browned Butter Sauce

Blitz ingredients in a Nutribullet or small food processor until it becomes a paste. It should be smooth but a bit of courseness for texture ie don&#039;t blend into a smoothie.

Slice lobster into bite size pieces. Arrange on indvidual plates or share plate. Drizzle little dollops of salsa verde over lobster - don&#039;t go overboard, the flavour is quite strong!

Garnish with lemon wedges &amp; parlsey leaves, serve.

Salsa Verde:

Place lobster in a bowl. Add mayonnaise, lemon, chives, celery, green onions, salt and pepper. Gently toss to coat.

Split then generously butter buns or rolls. Stuff generously! Makes 2 mini brioche buns or 3 round rolls.

Lobster Rolls:

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Lobster with Thermidor butter

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Lobster with Thermidor butter

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The most viewed crayfish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine