Crayfish Tails in Herbed Bechamel Sauce

Episode 50 - Crayfish Tails in Herbed Bechamel Sauce


  • 4 – 6 Crayfish tails cooked, shell split in half & sac removed
  • 1 tbsp dried mixed Herbs
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 1 cup of Milk
  • Season all
  • Pinch of Nutmeg
  • ½ cup Pecorino Cheese grated fine
  • ¼ cup Pecorino Cheese (extra)


  1. Remove the crayfish meat from the shells and cut into bite size portions.
  2. Reserve the shells.
  3. In a saucepan, melt the butter.
  4. Then remove from heat, add flour and mix until mixture is free of lumps.
  5. While still off the heat, gradually add the milk, stirring constantly until completely blended and smooth.
  6. Stir over low heat until it boils and thickens. Remove saucepan from heat.
  7. Add ½ cup of pecorino cheese to sauce and stir well until it has melted through.
  8. Add mixed herbs, nutmeg to sauce, together with crayfish pieces.
  9. Arrange the reserved crayfish tails onto a heat proof dish and spoon the mixture into the shells.
  10. Sprinkle over with extra grated cheese and dust with season all.
  11. Place dish under the grill to brown. Serve at once.