Langouste Grillée Aux Herbes (Crawfish Grilled W/ Herbs) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe is similar to the dish served at La Poularde Chez Lucullus, Nice, France as noted in a magazine article from my grandmother's recipe box. Ingredients:
2 medium crawfish or 1 large lobster, still alive |
6 ounces butter or 6 ounces cream |
1/2 cup lemon juice |
1/4 cup chives, freshly chopped |
1/4 cup tarragon, freshly chopped |
1/4 cup chervil, freshly chopped |
salt, to taste |
black pepper, to taste |
1 tablespoon cayenne powder |
Directions:
1. Plunge the crawfish/lobster in boiling salted water. When the crawfish/lobster no longer moves, remove them from the pot and split them into two halves on a plate, using a large knife.
2. Place each half on a heated oiled grill and cook for 12 minutes. Turn once or twice during cooking.
3. Mix the remaining ingredients together and baste the crawfish/lobster halves and continue cooking for 10 more minutes. Continue to baste as you turn and cook halves.
4. Just before serving time, bring sauce to a low boil for one minute, stirring continuously.
5. Serve lobster/crawfish halves with sauce in dipping container on the side.
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