Crayfish Tails Steamed in Beer is a recipe which I think includes ingredients that really epitomises what Australians love in summer – seafood and beer. While this is not an everyday recipe (the cost of a tail can cause quite a dent in the purse), the aromas of the beer cooking the crayfish flesh within the shell tail, flavoured with the garlic and herb butter and finished off with freshly squeezed lemon makes for an incredible meal. It’s just something you have to enjoy at least once 🙂
Prep and Cooking Time – 30 minutes | Serves – 4 tails
INGREDIENTS
METHOD
Butterfly the crayfish tails by cutting it lengthways through the centre and trim off fins. You will now have four half tails.
Place half lobster tails into the Varoma bowl flesh-side up. Season flesh with salt and pepper, and liberally cover flesh with garlic and herb butter.
Add beer to the TM bowl. Close the lid and place Varoma bowl containing seasoned tails on top. Steam for 15-18 minutes / Varoma / speed 2.
Cut the lemon in half. Juice one half and keep aside; use the other half of the lemon to cut and make wedgies. Once steamed, plate the crayfish tails immediately with the lemon wedges and drizzle the tails with the reserved lemon juice.
NOTES AND VARIATIONS
Steaming times may vary depending on the thickness of the crayfish tail. The size of the crayfish tails will also determine how many you can put in the Varoma bowl at any given time steaming.
The crayfish tails will curl up as they are steamed / cooked. If you are big on presentation, use a wooden skewer through the length of the tail.
Garlic and herb butter can be store bought but best when made in the Thermomix; refer to the Everyday Cookbook or for a quick version, refer to steps 1-3 in my Scallops Seared in Lemon and Herbed Butter recipe.
* Inspired by All Recipe’s Lobster Tails Steamed in Beer recipe *
