How to make
In a deep pot, pour water more or less enough to cover the crayfish completely. Add the salt and fresh spices.
Peel the garlic and put the whole cloves in the water. Wash the crayfish and clean them by removing the middle part of the tail with a slightly rotating movement and pulling out the intestines.
After the water boils, add the crayfish. Boil for 15 minutes, or until they are nicely red. When ready, strain them in a colander.
Return only the crayfish to the pot and cover them with the lemon juice. Stir gently so that each one can absorb the lemon.
Serve them with well-chilled white wine or a drink of your choice!
The aromatic crayfish are ready.
