Balmain bugs with garlic herbed butter
Char-grilled Balmain bugs tossed in herby garlic butter—delicious and quick to prepare!
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Cooking tools:
- Cutting board
- Chef's knife
- Kitchen shears
- Hand mixer
- Mixing bowl
- Saucepan
- Stove
- Spoon
- Pastry brush
- Grill
Ingredients
- 8 uncooked balmain bugs (1.6kg) or crayfish
- 125 grams butter, softened
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 2 tablespoons coarsely chopped fresh tarragon
- 1 clove garlic, crushed
- 4 large flat mushrooms (360g)
- 100 grams curly endive, chopped coarsely
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