2 x 1 kilogram each live crayfish
Follow the instructions for killing a live crayfish and split them in half.
Place each half, shell side down, on the preheated barbecue and spread the flesh side with a little flavoured butter.
Cook until the flesh has turned white then flip over and grill for a minute, flesh side down. Turn back over and spread with a little more butter. Transfer to a platter and serve with lime or lemon wedges. Serves 4-6
Serve with Barbecued Clams.