Grilled Crayfish (Lobster)
Here in Australia we have the Spiny Lobster, we call it Crayfish although the marketing people want us to call it Lobster so the rest of the world understands what it is.
It doesn’t matter to me what you call it, to me it’s still a damn good feed!
Take the Raw Crayfish and split it down the centre with a knife
Remove the intestinal tract
Make a herbed butter. You don’t have to be too fussy, just put in flavours you like but try not to overpower the Crayfish, keep your flavours mild
I’m just using Parsley, Butter, Hot Sauce, Garlic and Chilli
I put everything in a metal bowl then float that in a pot of boiling water till it softens, I don’t want to cook my ingredients, I want them to get the kiss of the flame over the charcoal
Brush a little of the butter mix on top of the raw Crayfish, this will stop them sticking to the grill
Save the bulk of the butter for later
Place the Crayfish on the grill, flesh side down
Grill slowly over the charcoal for a few minutes then turn onto the shell side to finish cooking
Pour the remaining butter over the upturned flesh, you want it to pool on the top so the Crayfish poached in the butter as it cooks.
Cook until the flesh has just turned from slightly opaque to white
Remove and serve.
Tip: I cut the cheeks from a lime or lemon instead of wedges, it’s only for aesthetics, I like the way it looks a bit more classy!
A great Summer feed on a hot afternoon!