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Outback Gourmet: YABBIES IN HERB BUTTER
These tasty little crustaceans are really worth the effort it takes to catch them.
Serves 4 | Time 20 minutes
METHOD Remove the tails, discarding the heads/thorax. Peel off the shells to leave just the tail meat. Set aside.
In a large pan over gas flame or coals, melt the butter and sauté the onion and garlic until soft and golden. Stir in the herbs and season with salt and pepper.
At this point, you can also add the cream if you prefer a creamy sauce.
Add the yabby tails and cook until the tails go a darker pink/red in colour and become coated with the sauce.
Serve as an entrée with a toothpick in each tail, or serve on a bed of boiled rice with the sauce poured over.
PAT’S TIP The most delicious fish I’ve ever cooked was Coral Trout, caught off Weipa on Cape York. If you can bag one of these (they live on the reefs just offshore) try and cook it in such a way that the sweet natural flavours permeate through.
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