Crayfish with Miso and Spring Onion Butter

Butter: Combine all the ingredients in a bowl.

After the crayfish has been put to sleep, use a large kitchen knife to split the crayfish in half lengthwise.

Season the flesh side and lightly brush with the miso butter.

Place flesh side down on the barbecue grill and cook for 2-3 minutes. Turnover and spread with the remaining butter. Cook for about another 5 minutes, or until tender and cooked through.

To serve: Transfer to a platter and top with the sesame seeds and spring onion.

Cook’s note: Put the live crayfish in the freezer for at least 1 hour to put it to sleep then use a sharp heavy knife to cut through the head, between the eyes.