Serves
4
preparation
10 minutes
to cook
15 minutes
difficulty
the middle
The island is buzzing with Norni Barrow.
Ingredients
- 1 Whole crayfish, split, clean
- Sea salt
- Olive oil, for drizzling
For Beaver Blanc
- 150 grams Butter, soft
- 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 tbsp Lemon Aspen Powder
- ½ tsp Fennel myrtle powder
- 1 Lemon, juice and finely zested
Instructions
- Preheat the barbecue to medium-high heat. While the barbecue is heating, sprinkle the split crayfish with salt and drizzle with olive oil.
- Melt the butter in a small saucepan over medium heat. Once the butter has melted, add the shallots, garlic and samphire and cook, stirring, for 1-2 minutes or until fragrant. Stir through the vodka, then add the remaining ingredients except the lemon juice and zest. Bring to a simmer.
- 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 to 5 minutes, basting constantly with butter. Turn the crayfish and cook for another 5 to 8 minutes, or until cooked through. Continue basting the shell with additional butter.
- Stir in the lemon juice and stir in 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 episode 1 for how to make this recipe .
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 ml. 1 tablespoon is equal to 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.
The island is buzzing with Norni Barrow.