Langouste Grillée Aux Herbes (Crawfish Grilled W/ Herbs)

Name: Langouste Grillée Aux Herbes (Crawfish Grilled W/ Herbs)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
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

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."

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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

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.
Place each half on a heated oiled grill and cook for 12 minutes. Turn once or twice during cooking.
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.
Just before serving time, bring sauce to a low boil for one minute, stirring continuously.
Serve lobster/crawfish halves with sauce in dipping container on the side.