Crayfish with Miso & Spring Onion Butter
Succulent crayfish grilled with a flavorful miso and spring onion butter, finished with lime, ginger, and garlic for a rich, aromatic seafood treat.
Ingredients
- 1 crayfish
- Salt & pepper, to taste
- 50 grams soft butter
- 1 tablespoon miso paste
- 1 spring onion, finely chopped
- 1 teaspoon fresh ginger, finely grated
- Zest of 1 lime, finely grated
- 1 clove garlic, crushed
Method
- For raw crayfish, place the live crayfish in the freezer for around 1 hour to stun.
- Slice through the middle lengthways.
- Mix together butter, miso paste, spring onion, ginger, lime zest, and garlic.
- Season the flesh of the crayfish with salt and pepper.
- Brush the flesh side with miso butter and cook flesh side down on the BBQ for around 2 minutes.
- Turn and cook for another 5 minutes, brushing with remaining miso butter.
- Once cooked and tender, garnish with sesame seeds and spring onions.
- For cooked crayfish: Split lengthways, brush with miso butter, grill under medium heat to warm through, brushing with more butter while cooking.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Serves: 2
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