Langouste Grillée Aux Herbes (Crawfish Grilled W/ Herbs)

Submitted by Member 610488

"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."

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 medium crawfish or 1 large lobster, still alive
• 6 ounces butter or 6 ounces cream
• 1⁄2 cup lemon juice
• 1⁄4 cup chives, freshly chopped
• 1⁄4 cup tarragon, freshly chopped
• 1⁄4 cup chervil, freshly chopped
• salt, to taste
• black pepper, to taste
• 1 tablespoon cayenne powder

directions

1. Plunge the crawfish/lobster in boiling salted water. When the crawfish/lobster no longer moves, remove them from the pot and split them into two halves on a plate, using a large knife.
2. Place each half on a heated oiled grill and cook for 12 minutes. Turn once or twice during cooking.
3. Mix the remaining ingredients together and baste the crawfish/lobster halves and continue cooking for 10 more minutes. Continue to baste as you turn and cook halves.
4. Just before serving time, bring sauce to a low boil for one minute, stirring continuously.
5. Serve lobster/crawfish halves with sauce in dipping container on the side.