First posted: Feb 13, 2017

Fireside Crayfish



Cooks in:        Serves:4

  • 4 fresh lobster or crayfish (cleaned and butterflied)
  • ¼ cup butter (or coconut oil)
  • ¼ cup local beer
  • 2-3 large garlic cloves, minced
  • 1 Tbsp fresh coriander, roughly chopped
  • Juice of 1 lime
  • 1-2 stalks lemongrass
  • Pinch salt and black pepper, to season
  • Fresh lemons, to serve
  • Fresh parsley, to serve

What to do

1. Pre-heat your braai/bbq.

2. Melt the butter and other basting ingredients in a small saucepan over a low heat.

3. Baste the crayfish with the melted butter and place over the coals shell side down for 5-6 minutes, or until the shells turn bright pink. Baste the flesh every 2-3 minutes with extra melted butter, and then grill them flesh-side-down for the last minute or so.

4. Remove from the heat and serve immediately with a drizzle of lemon juice, a scattering of fresh parsley and any extra basting sauce that is left over.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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