Crayfish Tails With Garlic Herbed Butter

• 1/2 cup butter, softened
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp finely chopped fresh chives
• 2 tbsp coarsely chopped fresh flat-leaf parsley leaves
• 2 tbsp coarsely chopped fresh tarragon
• 1 clove garlic, minced
• 4 None large portobello mushrooms
• 8 None raw crayfish tails (around 3 1/2 lb), peeled, deveined
• 3.5 oz curly endive, coarsely chopped

1. To make the herbed butter, beat butter, lemon zest and lemon juice until light and fluffy. Stir in herbs and garlic.
2. Oil a grill plate and place over medium-high heat. Melt 1/2 the herb butter in a small saucepan. Brush mushrooms with 1/2 the melted butter then grill until tender.
3. Brush crayfish tails with remaining melted butter and grill until just pink and cooked to your liking.
4. Serve endive and mushrooms with crayfish tails. Top with remaining herb butter.

butter, lemon zest, lemon juice, fresh chives, parsley, tarragon, clove garlic, portobello mushrooms, crayfish tails, curly endive

Taken from recipes-plus.com/api/v2.0/recipes/33392 (may not work)