This simply stunning dish allows the Tasmanian crayfish to shine. With such a high quality ingredient the best way to serve it is simply roasted so that the flesh is just cooked.

Serves
2

Preparation

5min

Cooking

10min

Skill level

Easy
By
6
Average: 2.7 (39 votes)
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Ingredients

1 Tasmanian crayfish
parsley, chopped
salt
olive oil
lime cheeks, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cut crayfish in half and place on a tray, shell side up. Preheat your oven grill.

Place tray in the oven under the grill.

When you can smell the shell beginning to burn remove crayfish and place on a serving platter.

Reserve roasting tray and sprinkle over chopped parsley, salt and olive oil and stir with a spoon. Drizzle mixture over the crayfish. Add a piece of lime and serve immediately drizzled with extra olive oil.