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"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..."

Ingredients: pepper, crayfish, salt...

"I am not a huge fan of Velveeta cheese, but I do love it in this dish. It is very rich so a little goes a long way and it is best if served warm. I usually substitute the lobster meat for lump crab meat."

Ingredients: lobster tails, French bread...

"This meal was served to my neice Debby when she was in Nsassau amd she loved it and brought me the recipe to try. Well the first step was to copy it off the napkin it was written on now, to find the right moment to try it. The fact that it has almonds is very appealing."

Ingredients: lobsters, crawfish meat...

"This recipe is similar to the dish served at La Poularde Chez Lucullus, Nice, France as noted in a magazine article from my grandmother's recipe box."

Ingredients: chives, lobsters, chervil...

"The freshness of lime, garlic, chili and golden melted butter complements the tender flesh of the bugs. Grilled to perfection under the broiler. Fresh from the sea to you, enjoy this tender, sweet crustacean enhanced with the tang and freshness of lime zest!"

Ingredients: pepper, lime juice, lime zest...

"Koura is the Maori name for NZ crayfish also known as rock lobster. This recipe would probably work well with king prawns too. Times are guestimates"

Ingredients: coriander leaves, fresh ground black pepper...