The Freshest Crayfish Tails in Lemon Butter
Cook time
Total time
Serves: Serves 4
  • 4 medium crayfish
  • 100 g butter
  • splash of olive oil
  • 2 cloves garlic
  • 1 lemon
  • 1 Tbls salt
  • salt and pepper
  1. Bring a large pot of water to the boil. Add a tablespoon of salt and stir to dissolve.
  2. Add the crayfish to the water whole and boil for 6-7 minutes depending on the size ( we used medium sized crayfish)
  3. While the crayfish are boiling prepare a bowl of ice cold water.
  4. Once the crayfish have finished boiling, place them in the ice slurry to stop the cooking process.
  5. Once cooled remove the tails, cut the underside of the tail, crack the shell open and remove the meat. Cut the tails in half length ways so you have 8 pieces.
  6. Heat a pan over medium to high heat. Add a splash of olive oil then the butter ( the olive oil prevents the butter from burning). Once the butter has melted add the garlic and fry until tender and fragrant then add the tails, squeeze with lemon and keep basting them with butter for roughly 4 minutes. You don't want to overcook them.
  7. Season with salt and pepper and serve.
Recipe by The Luminous Kitchen at