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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