Crayfish with Lemon
Description
Suitable for both special occasions and everyday meals. Crayfish are best enjoyed hot, served straight from the stove before the broth runs out of them. You can add a little mustard or soy sauce while cooking, along with other seasonings, spices, and so on. Don't forget to buy and chill some beer.
Instructions
- 1
Step 1
Prepare the listed ingredients. The crayfish must be alive.
- 2
Step 2
Rinse the crawfish in a basin or deep bowl to remove dirt and sand. It is best to do this with a shower head. Transfer them to a pot or saucepan. Cut half a lemon into slices and add them to the pot.
- 3
Step 3
Add salt and ground black pepper. If desired, you can add black or allspice peppercorns.
- 4
Step 4
Bring the water to a boil in a kettle or another pot and pour boiling water over the crayfish so they immediately "fall asleep." This method is more humane, and the crayfish will not splash water from the pot during cooking. Place the container on the stove.
- 5
Step 5
Add the rinsed herbs without chopping them. Add the bay leaves and simmer everything for about 20–25 minutes, depending on the size of the crayfish.
- 6
Step 6
When the red-claw crayfish have finished boiling and a light tangy aroma begins to waft through the kitchen, the dish is ready!
- 7
Step 7
Place the crawfish on a platter and serve warm with a glass of beer.