Remove the shell and intestines from the crayfish tails, skin the garlic and cut into thin slices. Cut the peppers in half, remove the seeds and cut into strips. Rinse and chop the parsley and thyme. Then heat the olive oil in a frying pan, season the crab tails with salt and pepper and sear briefly on both sides, remove from the frying pan and set aside.
Now add the butter to the frying pan and when it starts to foam, reduce the temperature. Now add the parsley, garlic, thyme and peppers to the butter form, season lightly with salt and continue stir frying. When the garlic begins to color slightly, add the crayfish tails, pour the butter and quickly bring to the table with ciabatta.