Remove the head, intestines and shell from the scampi. Rinse and dry the scampi. Peel garlic cloves, cut in half and roast in hot oil until golden brown, then remove.
Season crab tails with salt and pepper. Roast in the oil for four minutes, remove. Mix into the oil a tsp. of juice of one lemon. Drizzle the crayfish tails with it and bring to the table with chopped parsley and lemon slices.