Non-VegetarianAustralian cuisine Main Course

Crayfish with Lemon and Melted Butter

Name: Crayfish with Lemon and Melted Butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 2 whole whole green southern rock lobsters (crayfish); 150 g Unsalted butter; 3 cloves Garlic cloves; 2 tbsp Lemon juice; 2 tbsp flat-leaf parsley; 1 tsp sea salt flakes; 0.5 tsp Black pepper; 1 tbsp Olive oil; 1 whole Lemon wedges

Sweet Tasmanian southern rock lobster split and grilled simply with foaming garlic-lemon butter and fresh sea salt.

🇦🇺Australia· Tasmania

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 380 kcal

Ingredients

0 of 9 gathered

Servings

2 whole whole green southern rock lobsters (crayfish) — approx. 800 g each, raw and chilled
150 g Unsalted butter — cubed
3 cloves Garlic cloves — finely minced
2 tbsp Lemon juice — freshly squeezed
2 tbsp flat-leaf parsley — finely chopped
1 tsp sea salt flakes — to taste
½ tsp Black pepper — freshly cracked
1 tbsp Olive oil — for brushing meat
1 whole Lemon wedges — cut into wedges to serve

Equipment

•Heavy chef's knife
•Barbecue or grill pan
•Small saucepan
•Basting brush
•Tongs

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 26 g
carbs: 2 g
fibre: 0 g
protein: 34 g
calories: 380 kcal

Instructions

1
Place the lobster on a sturdy cutting board with the back shell facing up.
2
Insert the knife tip behind the head and cut downwards through the centre.
3
Cut through the tail lengthways to split the crayfish into two equal halves.
4
Remove the dark intestinal tract running along the tail meat and gently wipe clean.
5
Melt the butter in a small saucepan over medium-low heat until foaming gently.
6
Stir in minced garlic, sea salt, black pepper, and lemon juice, then remove from heat.
7
Preheat the barbecue hotplate to medium-high heat and brush lobster meat with olive oil.
8
Place crayfish flesh-side down on the grill for three minutes until lightly caramelised.
9
Turn crayfish shell-side down and spoon the warm garlic butter generously over the meat.
10
Grill for another four minutes until the lobster meat turns opaque and tender.
11
Transfer to a platter, sprinkle with parsley, and serve immediately with extra butter and lemon.

Chef's tips

If using pre-boiled crayfish, split them and warm shell-side down on the barbecue for just three minutes whilst basting with hot butter. Take care not to overcook southern rock lobster, as the prized sweet meat quickly becomes tough.

Ingredient substitutions

southern rock lobsters → eastern rock lobsters or large green king prawns
unsalted butter → dairy-free plant butter or extra virgin olive oil

Storage

Store leftover picked crayfish meat in an airtight container in the fridge for up to two days.

Reheating

Gently toss the cooked meat through warm foaming butter in a frypan over very low heat for one minute.

Common mistakes to avoid

•Overcooking the tail meat over high heat until it turns dry and fibrous
•Washing the sweet lobster meat under running tap water instead of gently wiping it
•Letting the garlic burn in the butter before basting the crayfish

Serving suggestions

Warm crusty bread to soak up the garlic and lemon butter juicesCrisp green garden salad with shaved fennel and light vinaigretteChilled glass of Tasmanian Riesling or cool-climate sparkling wine