Gratinated crayfish is an absolutely fantastic starter, which I really recommend. Menu often sells fresh crayfish on weekends.
12 crayfish
200 g butter
1 small pot finely chopped, fresh tarragon
1 tablespoon dried tarragon
2 lime, the juice and grated peel
Mix together butter, tarragon lime and grated lime peel.
Place the crayfish on your stomach, divide them in half and take out the intestine (or ask them to do it for you at the fish counter). Take out the pope, or cut off his head, as I have done here.
Place the crayfish on a baking tray, lined with parchment paper and add the butter mixture.
Put them in the oven on grill function for 5 minutes. Garnish with some tarragon and limes. Serve au gratin crayfish with aioli and good bread.
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