If you’re lucky enough to have a diver in the family who might bring back the odd cray, this butter makes for a super delicious topping to complement the rich crayfish flesh. Please see the Cook’s note about how to treat the crayfish before cooking.
1 live crayfish (ours was 1.1 kilograms)
sea salt and ground pepper
50 grams butter, very soft but not melted
1 tablespoon white or yellow miso paste
1 spring onion, finely chopped
1 teaspoon grated fresh ginger
finely grated zest 1 lime
1 clove garlic, crushed
2 teaspoons toasted sesame seeds
1 spring onion, finely shredded
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.