Backed Crayfish Tails Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
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Here is the best “Backed Crayfish Tails” recipe we have found so far. This will be really delicious.
Ingredients of Backed Crayfish Tails
- Prepare of crayfish tails.
- Take of butter.
- Take of salt.
- Make ready of freshly ground black pepper.
- Make ready of Robertson's fish spice.
- Take of garlic, minced.
- Take of lemon juice.
- It’s of lemon for garnish.
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Backed Crayfish Tails instructions
- Preheat oven to 220°C.
- Using a pair of kitchen scissors, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail. Separate the meat from the two sides of the shell (use a spoon if you struggle), then lift the meat up and out from inside the shell. Then press close the shell so that the meat can lay on top of the shell..
- Using a sharp knife, cut halfway into the meat length wise, then remove the vein..
- In a small bowl melt the butter. Now combine the butter with the salt, pepper, fish spice, garlic and lemon juice..
- Brush half of the mixture over the crayfish tails. Bake them in the oven for 7 minutes. Remove them and brush on the remainder of the mixture and bake for a further 7 minutes or until cooked but not rubbery..
- Serve with lemon slices garnish..
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