Savor the taste of the ocean with this quick and easy Butterflied Garlic Crayfish recipe! Fresh Western Rock Lobster meets buttery garlic and a hint of chilli for a truly unforgettable seafood experience. Discover how to cook this Australian delicacy in minutes.
What are the ingredients?
- Cooked Crayfish (Freshly steamed or boiled. See below if you’re using fresh crays)
- Butter
- Garlic
- Red Onion
- Chili Crisp (optional but recommended)
- Cilantro/Coriander (can substitute with Parsley)
Why are you using cooked crayfish instead of fresh?
This Butterflied Garlic Crayfish recipe utilises cooked Western Rock Lobster, a common practice in Western Australia where freshly caught crayfish are typically cooked immediately. This ensures optimal freshness and extends their shelf life, a tradition born from our coastal lifestyle. If you’ve managed to source raw crayfish, don’t fret! For a quick boil, submerge them in rapidly boiling salted water for 10-12 minutes, or steam them over boiling water for 14 minutes until their shells turn a vibrant red. Should you be working with live crayfish, it’s crucial to prioritise humane treatment. Gently submerge them in fresh, cold water for a few minutes to render them unconscious before cooking, minimising any suffering. This pre-cooking step ensures a tender, delicious result, allowing the natural sweetness of the Western Rock Lobster to shine through in our garlic butter preparation.
How do you butterfly a crayfish?
Butterflying a crayfish is a straightforward process that elevates its presentation and cooking. Begin by firmly grasping the tail at both ends and twisting it gently to detach it from the head. Give the tail a quick rinse under cold water to remove any “mustard,” the tomalley, which can have a strong flavor (my grandad used to smear this over toast, but that was a bit much for me). Next, using a sharp chef’s knife, carefully slice through the top of the shell, starting from the head end and continuing down to the tail. Gently open the tail out, pressing lightly to flatten it. Finally, locate and remove the dark intestinal tract running along the back of the tail meat. This ensures a clean, flavorful cooking experience, allowing the garlic butter and chilli oil to penetrate the succulent flesh evenly. Don’t throw out the tails! Crack them open and suck out that delicious meat.
Chefs tips for the perfect Butterflied Garlic Crayfish
For truly exceptional Butterflied Garlic Crayfish, a few key techniques will elevate your dish. Begin by ensuring your butter is softened to room temperature, allowing for easy spreading; lightly smear it over the exposed flesh of the butterflied tail for maximum flavor infusion. When cooking, place the crayfish shell-side down in a preheated pan over medium-high heat. This allows the shell to warm evenly, gently cooking the meat from below before searing the top. After a few minutes, flip the crayfish to sear the flesh, achieving a beautiful golden-brown crust. Remember, as the Western Rock Lobster is already cooked, the goal is to heat it through and enhance its flavor, not to overcook it. A quick sear on both sides is all that’s needed to preserve its tender, succulent texture, ensuring a truly delectable seafood experience.
Other flavour combinations for the butter mix?
While garlic and chilli oil beautifully complement the natural sweetness of Western Rock Lobster, don’t hesitate to experiment with other flavor combinations to personalize your dish. Consider incorporating fresh herbs like finely chopped parsley, tarragon, or chives into your softened butter for a vibrant, herbaceous twist. A squeeze of lemon juice or a dash of white wine adds a bright, acidic counterpoint to the richness of the butter. For a more exotic profile, infuse the butter with ginger and lemongrass, or a sprinkle of smoked paprika for a subtle smoky depth. Even a touch of finely grated parmesan or pecorino cheese melted into the butter can add a savory, nutty dimension. Let your culinary creativity guide you and discover your own signature butterflied crayfish flavor profile.
Did you give this recipe a try? Let us know how it went in the comments below!
Butterflied Garlic Crayfish
Savor the taste of the ocean with this quick and easy Butterflied Garlic Crayfish recipe! Fresh Western Rock Lobster meets buttery garlic and a hint of chilli for a truly unforgettable seafood experience. Discover how to cook this Australian delicacy in minutes.
Ingredients
Instructions
-
Prepare the butter mix
Allow the butter to soften. Add the garlic, chili crisp and onion. Mix well.
-
Prepare the Crayfish tail
Remove the crayfish tail from the head by holding each end with both hands and twisting to pull the cray tail free from the head. Give the end of a tail a quick wash to get rid of the 'mustard'. Using a large knife, cut through the top of the shell longways and split the cray apart to butterfly it. Remove the digestion track that runs through the flesh.
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Smear the butter mix
Using a spoon, smear the butter mix liberally over the entire crayfish tail.
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Cook the crayfish tail
Heat a large pan over medium-high heat. Add the crayfish tail shell side down and allow to cook for 2 minutes. Flip the crayfish and sear the top for 2-3 minutes until the top has browned nicely. Remember, the crayfish is already cooked, so you're just trying to get the heat through it and sear the top. Remove from pan, top with cilantro (coriander) leaves and serve immediately. Enjoy!
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Sodium 300mg13%
- Total Carbohydrate 5g2%
- Sugars 0.5g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keen to give it a try