Grilled Crayfish (Or Spiny Lobster) With Dressings
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1
Crayfish1 large
Tomato (ripe)1 large
Lemon (juiced)1 cup
Virgin Olive Oil1 tsp
Salt100 g
Butter (100 grams)1 tsp
Sea SaltDirections:
1
Regardless on the size of your crayfish, they are best cooked whole
2
This way the carapace acts like an oven itself, whereby the shell heats up and bakes the flesh inside
3
However, if you are cooking a fairly large crayfish it's advisable to split it down the back with a sharp heavy knife
4
This will help it to cook quicker and make it more manageable to serve once it's cooked
5
I love cooking it on a barbecue, but it can be cooked just as well at home under a domestic grill, if split in half
6
Cooking times will vary, but a whole crayfish of around 1 to 1 3/4 pounds will take about 15 to 20 minutes above a hot barbecue, turning it around to cook through evenly
7
If the crayfish is halved, it will take between 10 to 15 minutes
8
A large crayfish, around 2 pounds, will take 25 to 35 minutes and if split, about 15 minutes
9
Serve grilled crayfish very simply with a little olive oil and lemon juice, or melted butter
10
However, the following dressings add a little oomph to this delicious meat
11
Place all of the above in a blender and puree to a thick dressing
12
Taste for seasoning, then let rest for at least 30 minutes before serving
13
Heat the butter in a small pan, when it?s bubbling add the onion and chile and cook over a moderate heat until the onion just begins to soften, about 2 minutes
14
Take it off the heat, stir in the juice, cilantro, and salt
15
Serve immediately