Crayfish in Cream

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

200 g crayfish (crayfish), ready to cook, peeled
1 shallot (s)
2 cloves garlic
Oil (olive oil), extra virgin
0.5 ½ cup rum (Jamaica rum) or cognac
100 ml cream
300 g pasta (taliatelle or spahetti) or rice (basmati)

Instructions

Boil the pasta or rice in lightly salted water.
Peel and finely chop shallot and garlic. Heat the olive oil in a pan, sweat the shallot and garlic in it until translucent. Add the crayfish and sauté briefly.
Pour the warmed alcohol over crabs and ignite immediately with a match. When the flame has gone out, pour in the cream and let it boil down briefly.
Now add the noodles and mix well, if necessary season with salt and serve or serve the rice on plates with the sauce.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.