Grilled crayfish with lemon seafood butter
For the lemon herb butter, gently melt the butter in a saucepan and add your Seafood Rub, garlic and lemon juice. Taste the sauce and season with salt and pepper.
Baste the crayfish with some lemon herb butter and place the crayfish cut side down on the grill. Grill for 5 minutes and then turn the crayfish over and baste with some more garlic seafood butter.
Cook the crayfish for another 5 minutes.
Serve immediately with some lemon wedges and finger bowls!
Wine suggestions
Get ready for flavour-overload when crayfish meets glowing coals, an experience not even an in-your-face chardonnay could cope with. Ferret out a white blend that includes a hefty dash of semillon like Klein Constantia Estate Mademoiselle Marlbrook '05, made from 60% semillon with sauvignon blanc and a hint of muscat de frontignan to bring out the sweeter tones of this stylish shellfish.
Ingredients
- 1 freshly caught crayfish,
- cut in half lengthways and cleaned
- 125 g salted butter
- Juice of 1 lemon
- 2 garlic cloves, finely chopped (optional)
- 2 tsp NoMU Seafood Rub
- NoMU Just Salt
- NoMU Just Pepper
- Lemon wedges
