Kaiyar (crayfish) with lemon myrtle beurre blanc

Ingredients

• 1 whole crayfish, split, cleaned
• Sea salt
• Olive oil, for drizzling

For the beurre blanc

• 150 g butter, softened
• 2 eschallots, finely chopped
• 2 garlic cloves, finely chopped
• ½ cup (125 ml) vodka
• ½ tsp ground lemon myrtle
• ¼ cup samphire, finely chopped
• ¼ cup flat-leaf parsley leaves, finely chopped
• 1 tsp lemon aspen powder
• ½ tsp aniseed myrtle powder
• 1 lemon, juiced and finely zested

Instructions

1. Preheat the barbecue to medium-high heat. While the barbecue is heating, sprinkle the split crayfish with salt and drizzle with olive oil.
2. Melt the butter in a small saucepan over medium heat. Once the butter is melted, add the eschallots, garlic and samphire and cook, stirring, for 1-2 minutes, or until fragrant. Stir through the vodka, followed by the remaining ingredients, except the lemon juice and zest. Bring to a gentle simmer.
3. Brush the split crayfish generously with the butter mixture. Once the barbecue is hot, place the crayfish, shell-side down on the grill. Cook for 3-5 minutes, basting continuously with the butter. Turn the crayfish and cook for a further 5-8 minutes, or until cooked through. Continue to baste the shell with extra butter.
4. Whisk the lemon juice and zest through the butter to finish the lemon myrtle beurre blanc. Remove the barbecued crayfish to a large serving plate, spoon over the lemon myrtle beurre blanc and serve.

Watch how to make this recipe on Episode 1 of Island Echoes with Nornie Bero.