Barbecued crayfish with makrut butter

I’d recommend eating them like this in Port Davey, the majestic waterway off Tassie’s west coast, but you may need to line up a sailing boat to get you there.

Ingredients

• 4 makrut lime leaves, centre ribs removed
• 1 thumb ginger, peeled and chopped
• 1 fresh green chilli, sliced
• ½ tsp salt
• 100 g soft unsalted butter
• 2 whole uncooked crayfish, at least 1.2 kg each

Instructions

Place the makrut leaves, ginger, chilli and salt in a mortar and pestle and pound until a relatively smooth paste forms. Add the butter and combine well.

Using a large sharp knife or a cleaver, cut the crayfish in half lengthways, and if desired remove the mustard from the head but it does contain a lot of flavour so I usually leave it as is.

Preheat a barbecue chargrill plate over high, or light a fire and allow it to die down until the coals are white, then place a hot plate on top and allow it to get very hot.  Cook the crayfish, cut-side down for just long enough to start to colour the flesh. Turn over and smear the butter all over the flesh, then cook, cut-side up for about 4-5 minutes or until the meat has turned white. If you’re unsure, you can take a sneak peak inside by just inserting a knife and have a look underneath. Serve immediately. 

This recipe is from Gourmet Farmer Afloat.

I’d recommend eating them like this in Port Davey, the majestic waterway off Tassie’s west coast, but you may need to line up a sailing boat to get you there.