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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (113g) Recipe makes 2 servings |
||
| Calories 149 | ||
| Calories from Fat 70 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.9g | 12% | |
| Saturated Fat 4.6g | 22% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 108mg | 36% | |
| Sodium 243mg | 10% | |
| Potassium 254mg | 7% | |
| Total Carbohydrate 0.9g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.2g | ||
| Protein 13.0g | 26% | |
Delectable Crayfish (Lobster)
By: I'mPat
Mar 6, 2007
DH and I had this at restaurant in Canberra nearly 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).
SERVES 2
Ingredients
- 170 g crayfish (raw meat - 6 ounces)
- 1 tablespoon butter
- 1/4 teaspoon Southern Comfort
- 1 tablespoon sour cream (we use light)
- 1 tablespoon Southern Comfort
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 spring onion (scallion, finely sliced)
Directions
1
Slice crayfish meat into medallions.2
Mix butter and 1/4 teaspoon southern comfort and melt in a small frypan (skillet) on a low heat.3
Add crayfish meat and cook to meat colours but translucent at the centre.4
Add 1 tablespoon of southern comfort and flambe, once flames settle move frypan of the heat, season with salt and pepper.5
Put back on low heat, add sour cream and warm through.6
Toss in spring onions and stir through.7
Serve over rice.
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- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Lobster
- Main Ingredient > Seafood > Shellfish > Crawfish
- Preparation > Time to Make > < 15 mins
- Preparation > Number of Servings > For 1 or 2
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Romantic
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Chef floWer
On Apr 20, 2007
Excellent way of cooking shell fish. I used prawns/shrimp as crayfish was out of season here in Australia and the taste of using prawns/shrimp may of altered the flavour but the sauce was outstanding. I will try this again once crayfish is back in season however I think it will work with crab, mussels or any other soft shell fish. Thank you Chef Potts.
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