Barbecued Crayfish

, from Issue #27. August, 2015
Photography by Aaron McLean.
Barbecued Crayfish

Serves: 4-6


2 x 1 kilogram each live crayfish
flavoured butters


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.

Menu: Serve with the following:
Baked Artichoke and Parmesan Spread
Roast, Stuffed Turkey Breast
Green Bean and Hazelnut Salad
Lime and Lemon Yoghurt Creams
Sbriciolona - Italian Spiced Orange Shortbread