Delectable Crayfish Lobster

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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 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).

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Steps

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Slice crayfish meat into medallions.

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Mix butter and 1 / 4 teaspoon southern comfort and melt in a small frypan on a low heat.

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Add crayfish meat and cook to meat colours but translucent at the centre.

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Add 1 tablespoon of southern comfort and flambe , once flames settle move frypan of the heat , season with salt and pepper.

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Put back on low heat , add sour cream and warm through.

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Toss in spring onions and stir through.

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Serve over rice.

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Ingredients

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crayfish, butter, southern comfort, sour cream, salt, pepper, spring onion