By Fiordland Lobster Company
Serves 2 people
1 cooked Crayfish (1kg in weight)
1 clove of finely chopped Garlic
1 Tablespoon of chopped Macadamia Nuts
2 Tablespoons of Tomato Paste
3 Teaspoons of Lemon Juice
¾ cup of Dry White Wine
2 Teaspoons of Honey
1 Tablespoon of chopped Fresh Basil
Remove crayfish flesh from the shell and slice crosswise.
Heat the butter in a large frying pan. Add the garlic and nuts, stirring constantly over a medium heat for approximately one minute, or until the nuts are lightly browned.
Stir in the paste, juice, wine and honey.
Bring the wine mixture to the boil. Add the crayfish in a single layer and reduce the heat.
Place the crayfish onto serving plates, add basil to the sauce and pour over the crayfish. Serve immediately.
Chef’s Comments: This dish is nice served with either pasta or rice and a tossed green side salad.