Queens of summer and seafood, few temptations can be equal to eating some good grilled crayfish. The recipe couldn’t be simplerbut the secret is not only in the quality of the seafood —as is logical in any recipe with raw materials—, but also in respecting the times.
In WTP we have done countless grilled recipesincluding the little tricks to make the fish look great, but surrendering to a good plate of grilled Norway lobsters with just the right touch of salt is a real pleasure.
The respect for the product it goes from the fridge to the final rest, at which point we also need the Norway lobster to warm up slightly so as not to eat it while it is scorching.
PS: Remember that the better the crayfish, the better the result will be and that, of course, the time of the recipe will change depending on the size of the crayfish. From there, the sky is the limit, like adding garlic and parsley, a few drops of lemon juice or that we season our crayfish with different salts or spices.
Cut the crayfish in half longitudinally, from the head to the tail and lightly salt the part of the meat. We paint with a brush or paper a plate with a teaspoon of olive oil, which is as neutral as possible.
Heat the griddle and when it is very hot, place the Norway lobsters with the meat on it, cooking them medium high heat for about 40 or 60 secondsdepending on the caliber of the Norway lobster and the number of lobsters that we have put on the plate.
When the time has passed, we remove the Norway lobsters and let stand for half a minutemeat side up, and serve immediately.
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With what to accompany grilled crayfish
Faithful squires of any appetizer or snack, airing a couple of crayfish as a starter is always a good way to start the meal. To start a lunch or start dinner, the complication of grilling a couple of Norway lobsters as a treat is minimal and is always appetizing.
We can, if we want, in addition to that lemon juice point, grow the rest of the seafood with prawns, razor clams, cockles or prawns, which also give very good results grilled, or even go for the classic cuttlefish, which will also be wonderful.
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