Delectable Crayfish (Lobster)
"DH and I had this at restaurant in Canberra over 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). Another way we like to serve this dish is in vol-au-vents with either mash or roasted potatoes and steamed vegetables. Also works well with raw peawns/shrimp or scallops."
Ingredients
Nutritional
- Serving Size: 1 (111.8 g)
- Calories 149.1
- Total Fat - 7.5 g
- Saturated Fat - 4.3 g
- Cholesterol - 114.2 mg
- Sodium - 257.5 mg
- Total Carbohydrate - 4.5 g
- Dietary Fiber - 0.8 g
- Sugars - 0.6 g
- Protein - 15.5 g
- Calcium - 45.5 mg
- Iron - 1.3 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Slice crayfish meat into medallions.
Step 2
Mix butter and 1/4 teaspoon southern comfort and melt in a small frypan (skillet) on a low heat.
Step 3
Add crayfish meat and cook to meat colours but translucent at the centre.
Step 4
Add 1 tablespoon of southern comfort and flambe, once flames settle move frypan of the heat, season with salt and pepper.
Step 5
Put back on low heat, add sour cream and warm through.
Step 6
Toss in spring onions and stir through.
Step 7
Serve over rice.
Tips
No special items needed.