Ingredients
180 gm peeled crawfish tails or Rock Lobster
1/2 teaspoon Salt
1/2 teaspoon Cayenne
2 tablespoons olive oil
1 cup chopped onions
1 tablespoon chopped garlic 1 tablespoon chopped bell peppers 1 ½ cups Chicken stock
1 ½ cups quick-cooking white grits or cuss cuss
½ cup freshly grated Parmigiano-Reggiano cheese
75 gm Butter 30 ml Lemon Juice
Preparation
Methods Clean and cut the crayfish tail, retain the shell for decoration. De vain marinade with salt pepper lemon juice and cayenne pepper keep a side. To prepare grits, add 1 ½ cup hot water in a bowl add little olive oil and salt, put the grits and cover it for few minutes, Sauté onion, garlic, chopped bell pepper add grits cook for few minutes check the seasoning. Grill the Crawfish tail on the grill. In a pan heat lemon juice add butter and keep wisking until they form creamy emulation. Decorate the plate with some buttred vegetables, put the grits in a ring mould place the crawfish tail topped with lemon butter sauce, and decorate the plate with Deep fried crawfish shell.
