Crayfish with Truffle Butter

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

Seafood Main Course Gourmet Pescatarian

Estimated Nutrition

Calories

710.1

kcal / serving

2840.4 kcal total

Carbs

11.2g

per serving

44.6 g total

Fat

39.1g

per serving

156.2 g total

Protein

77.7g

per serving

310.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

Dairy

150

Butter

Liquids

500

Stout

One bottle

NutsSeeds

100

Salt

Used for boiling water

bunch

Dill Crowns

Or dill leaves

tsp

Anise Seeds

tsp

Fennel Seeds

Alternative to anise seeds

pinch

Salt

To taste for butter

OilsFats

tbsp

Truffle Oil

Adjust to taste

Seafood

Crayfish

Method

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.