Confit Crayfish

The first most trusted person in my life is Dave. He is the one who goes out and catches crayfish for me to experiment with. I tried curing the crayfish using my sous vide bags but it was not a huge success. To rescue it I placed it into the sous vide cooker and was pleased with the outcome. This resulted in me creating a confit crayfish recipe which will yield the perfectly cooked crayfish time and time again.

Confit Crayfish With Mushroom Custard And Polenta Chips
Confit Crayfish With Mushroom Custard And Polenta Chips
Head straight on to the Recipe For Confit Crayfish ♥

I think the second most trusted person in a woman’s life is her hair dresser. Since moving to Gordons Bay in 2001 I have had numerous stylists attempt to cut my hair. I have plenty crowns and very thick hair so it is not an easy task. Finally I found a hair dresser who was really good. But she moved back to Johannesburg meaning I had to find someone new. At that time, Dave had an engineer working for him. His wife is a hair dresser and so out of a feeling of loyalty I went to her. She was super expensive and cut my hair far too short. Luckily for me I could stop seeing her without it becoming an issue as she went on maternity leave. For the past 3 years I have been having my hair cut at someone who is excellent at their work.

Today’s inspiration ♥ Recipe For Confit Crayfish ♥ can be found on Lavender and Lime Share on X

Then she was in a car accident and has taken time off. And on top of that, her salon is for sale. I had a hair cut booked not knowing about the sale. But I knew she would not be there to work her magic. Instead I ended up with someone else. I told her that it did not matter if she messed up as it would regrow. But, she cut my hair shorter than it has been for years. I had to rescue the situation when she got to my fringe as I need it long enough to cover the scar on my forehead. This short cut means I will have to go back sooner than planned for a colour. But at least the length between cuts will be longer.

Confit Crayfish
Confit Crayfish

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5 from 1 vote

Confit Crayfish

This is a no fail recipe for perfectly cooked crayfish
Recipe Category: Shellfish
Makes enough for: 2 people
All Rights Reserved: an original recipe from Lavender and Lime


  • 2 crayfish tails, cleaned and out of the shell
  • Salt and freshly ground black pepper to season
  • 15 g butter, plus extra for the pan
  • 1 sprig tarragon
  • 1 lime, zest only


  • Season your crayfish tails and place into a sous vide bag
  • Add the butter, tarragon and lime zest to the bag
  • Vacuum Seal and place into a sous vide cooker that is at 51º C
  • Cook for 30 minutes then remove from the cooker
  • Remove the crayfish from the bag
  • Heat some butter in a frying pan and when hot add the crayfish tails
  • Cook for 30 seconds per side just to add some colour
Inspiration published on Lavender and Lime April 16:

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16 thoughts on “Confit Crayfish

  1. 5 stars
    How beautiful would this taste. And yes…well said about the importance of a good hairdresser. I’m completely dependent on mine!

  2. My hairdresser recently immigrated back to Bulgeria after 20 years in South Africa. A lot of Eastern European and Russian people seem to be going back to their countries of origin recently. I also had to find a new hairdresser. Fortunately, I am very happy with the highlights and cut the new hairdresser did for me on Saturday last week.

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