Crayfish:
- 3 Crayfish
- 1 lemon, zest only
- ¼ cup Dill
- ¼ cup Parsley
- ¼ cup Chives
- 125g Unsalted butter
- 2 Garlic cloves, peeled
- Salt & pepperdi
- Lemon wedges
- Rosemary shoestring fries
- Add all herby garlic butter ingredients to a blender and blend until smooth. Season to taste with salt and pepper, then set aside.
- Use a sharp knife to split the crayfish straight down the middle (lengthways) then remove the mustard liver. (If you are using live crayfish then pop them in the freezer for 30 minutes first, until they are immobile, then spike the head before cutting them in half.)
- Preheat the barbecue to medium-high heat. Liberally brush the crayfish with herby garlic butter then place crayfish halves, shell side down on the barbecue, for 3-5 minutes. Place under a hot grill for a few minutes or blow torch the crayfish if you want to brown the buttered top.
- Serve hot crayfish with chilled Mumm Grand Cordon and shoestring fries.
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