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Crayfish with Truffle Butter

Boil fresh crayfish in a seasoned stout broth and serve with a luxurious melted truffle-infused butter sauce.

SeafoodMain CourseGourmetPescatarian

Estimated Nutrition

Per Serving Total
Calories 710.1 kcals 2840.4 kcals
Carbohydrates 11.2 grams 44.6 grams
Fat 39.1 grams 156.2 grams
Protein 77.7 grams 310.8 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
2
tsp
Sugar
Dairy
150
g
Butter
Liquids
500
ml
Stout
One bottle
NutsSeeds
100
g
Salt
Used for boiling water
1
bunch
Dill Crowns
Or dill leaves
1
tsp
Anise Seeds
1
tsp
Fennel Seeds
Alternative to anise seeds
1
pinch
Salt
To taste for butter
OilsFats
1
tbsp
Truffle Oil
Adjust to taste
Seafood
2
kg
Crayfish

Steps

  • Bring 4 litres of water to a boil in a large pot.
  • Add the stout, salt, sugar, dill, and seeds to the boiling water.
  • Add crayfish, return to a boil, and cook for 8 to 10 minutes.
  • Strain the crayfish and let them cool.
  • Melt the butter in a pan and whisk in the truffle oil and salt.
  • Serve the crayfish immediately with the warm truffle butter.