23 December 2013

CRAYFISH for CHRISTMAS

It is a Christmas favourite in New Zealand. The spiny rock lobster, more generally known as the crayfish, will be consumed in huge numbers over the next seven days. At its best it is sweet, delicate, a trifle rich and very moist.

If you have a live crayfish you are really lucky as you get to control how long it is cooked. Drown it first, or put it in the freezer, so it doesn't escape when it goes into the boiling water you will need to cook it. (Remember the screams in Julie & Julia?)

Fill your largest pan with salted water, bring it to the boil, plunge the crayfish in and let it boil for no more than 5-7 minutes. (The legs should be able to be pulled free easily and the shell should turn bright red.) Immediately plunge the cray into a sink full of cold water so it stops cooking and cools quickly. Carefully take all the meat from the shell, including the legs. Arrange on a serving platter. My son informs me that the red part of the flesh is one of the most perfect foods for your health!

For the best ever sauce to go with the crayfish you will need a 300ml bottle of Lewis Road cream, one juicy lemon and a cup of mint leaves, sliced. Bring the cream to the boil with the grated lemon zest. Add the lemon juice with a little salt and freshly ground pepper and simmer another minute or two. Add the sliced mint and pour over the crayfish meat while still warm. Heaven!