Crayfish is the star of a local Luxembourgish specialty called kriibsen. The crustacean is typically alive right before it is cleaned and cooked in a sauce containing finely chopped vegetables and herbs, butter, seasonings, fish stock, and Luxembourg Riesling.

Typical vegetables and herbs include green celery, shallots, carrots, thyme, tarragon, bay leaves, and parsley. The usual way of serving the dish is by placing the cooked crayfish on a warm serving platter and finishing it off with the hot, buttery sauce and a few sprigs of fresh parsley on top.

This crayfish specialty is usually paired with a glass of fine Luxembourg Riesling, while the typical way of consuming it is by using one’s fingers.