Summer, West Australia and Lobster are an awesome combination. The subtle flavours of chilli, parsley and garlic are the perfect additions to fresh West Australian Lobsters.
How long will it take?
10 Minutes
What’s the serving size?
Serves 2
What do I need?
1 cooked crayfish
30ml olive oil
Lemon wedges to serve
For the Chilli Butter
150g unsalted butter, softened
2tbsp finely chopped flat-leaf parsley
1 red chilli, seeds removed, finely chopped
2 cloves garlic, crushed
Zest of one lemon
How do I make it?
Cut crayfish in half and remove stomach sac and intestinal vein.
Place crayfish halves, flesh-side up on a lined baking tray drizzled with olive oil.
In a bowl, add all Chilli Butter ingredients and mix to combine.
Spread crayfish flesh with the Chilli Butter. Cook under a grill for 5-6 minutes or until the crayfish starts to char.
Serve hot with lemon wedges.
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