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.
1 Tasmanian crayfish
lime cheeks, to serve
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.
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.