Garlic & Herb Butter Poached Crayfish

Serves 4

Time 2 hour

Ingredients

1 crayfish 

150g unsalted butter

2 large shallots, diced

1 brown onion, diced

1 celery stalk, diced

3 garlic cloves, crushed and chopped

3 sprigs of tarragon, leave picked

½ cup of white wine

½ cup of brandy 

Salt and pepper

Crayfish Stock

1 crayfish shell

4-5 prawn heads and shells

500ml water

To Serve

1 lemon, ½ juiced and ½ for serving

1 bunch of parsley, finely chopped

Method

For the crayfish stock, heat a pot on medium heat. 

Add the crayfish shell, prawn heads and prawn shells and fry off. 

Add the water and bring it to a boil. 

Lower the heat and allow the stock to simmer for 1-2 hours. 

Heat another pot over medium-low heat. 

Add the shallots, onion, celery, garlic, tarragon and butter. 

Stir for 1-2 minutes to melt the butter and season with salt and pepper. 

Deglaze the pan with white wine and brandy. 

Allow it to simmer for a few minutes, then pour crayfish stock into the butter mixture.

Season the crayfish with salt and pepper.

Poach the crayfish in the stock mixture with the lid on for 12-15 minutes, or until the crayfish is cooked to your liking.

Place the crayfish on a serving platter. Pour 1 ladle of stock over the crayfish, then sprinkle with chopped parsley and drizzle with lemon juice. Serve and enjoy.