Crayfish Omelette

➊ Since crayfish meat can spoil very quickly after killing, crayfish are usually delivered alive. So you have to kill them yourself. To prevent an animal from suffering unnecessarily, some points should be observed here: Fabian Beck puts a large pot of water on the stove, adds a few bay leaves, salt, pepper and caraway seeds so that the crayfish already absorb some flavor during cooking. Only when the water is boiling properly does Fabian put one crayfish after the other in. The water should continue to boil, as this is the only way to kill the crayfish as quickly as possible. After about two minutes, he reduces the heat and lets the crayfish steep for a while. Afterwards, they are rinsed with ice water to preserve the red color. To get to the meat, first twist the tail part off the head and bend the shell open from the belly side. Then cut open the back and remove the intestine. The claws can be cracked open with the back of a knife, then the meat is slowly pulled out.

➋ Break the crayfish meat out of the shell and set aside. Sauté the bacon and onions with some butter on the hot griddle. Then add the crayfish parts.

➌ Crack open the 10 eggs and mix with the cream, season with salt and pepper. Pour onto the griddle, stir lightly and then let set slightly. Add the crayfish-bacon-onion mixture and slowly roll up.

➍ Garnish with cress and a few cherry tomatoes for serving.