Barbequed Lime and Chilli Crayfish December 18, 2017
Crayfish (or rock lobster) is an absolute treat so here is a delicious recipe to make the most of it!
INGREDIENTS
- live crayfish 1 whole
- garlic 1 clove, minced
- red chilli 1 small, finely chopped
- lime finely grated zest of 1
- butter 1 ½ tablespoons melted
- salt one pinch
METHOD
- Use a sharp, heavy knife to split the crayfish straight down the middle lengthways (after it has been put to sleep). Remove the mustard coloured liver.
- Mix all other ingredients together and brush over flesh of crayfish. Heat a barbeque or grill plate on medium heat. Place crayfish halves, shell side down first, on the hot plate for 3-4 minutes (the shells will start to turn red), then turn over to flesh side down and cook a further 3 minutes.
- Tip: If you can’t get hold of a live crayfish, you can use a pre-cooked one – brush flavoured butter on the flesh and cook flesh side down for only a couple of minutes.
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