Delectable Crayfish (Lobster)
DH and I had this at restaurant in Canberra nearly 30 years ago, the chef cooked it at the table in front of us, so we have duplicated it many times. It is a special occassion dish or one we have when we want to spoil ourselves (as long as crayfish is in season). The serving size of 2 is for an entree over rice or for 1 over rice and steamed vegetables as a main. I have not included time if you need to get the crayfish meat out of the tail (usually 5 to 10 minutes).
Ingredients
2 serv.Step-by-step instructions
- 1
Slice crayfish meat into medallions.
- 2
Mix butter and 1/4 teaspoon southern comfort and melt in a small frypan (skillet) on a low heat.
- 3
Add crayfish meat and cook to meat colours but translucent at the centre.
- 4
Add 1 tablespoon of southern comfort and flambe, once flames settle move frypan of the heat, season with salt and pepper.
- 5
Put back on low heat, add sour cream and warm through.
- 6
Toss in spring onions and stir through.
- 7
Serve over rice.
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