Crayfish with Spicy Chorizo Butter
Preparation & Cooking Time:
- 1kg live crayfish or rock lobster
- Olive oil
- Sea salt
- Freshly ground black pepper
- 1 lemon, halved
- 1 smoked spicy chorizo, skin removed and finely diced
- 1 garlic clove, finely chopped
- 80g butter
- 1 tablespoon finely chopped fresh oregano leaves
Step 1Prepare the barbecue for direct cooking over medium-high heat(200°C to 230°C).
Step 2After the crayfish has been put to sleep, using a large sharp knife or cleaver, cut the crayfish in half lengthways, through its head and tail. Scoop out the yellow/brown tomalley and remove the intestinal vein. Lightly coat the flesh with olive oil and season with salt and pepper.
Step 3Add the chorizo and garlic to a Weber frying pan. Place the frying pan onto the cooking grill, close the lid and cook for 4 to 5 minutes over direct medium-high heat, stirring as needed, until the chorizo has started to caramelise and the garlic has cooked. Remove the frying pan from the barbecue and stir in the butter and oregano, set aside, leaving the butter to melt.
Step 4Place the crayfish halves onto the cooking grill, flesh side down, close the lid and grill over direct medium high heat for 3 minutes, or until seared. Add the lemon halves to the barbecue, cut side down, and grill for 3 minutes, or until caramelised, set aside until required. Flip the crayfish halves over, onto the shell side. Carefully spoon half of the chorizo butter over the crayfish, close the lid and cook for a further 3 to 5 minutes, or until the crayfish has just cooked through.
Step 5Serve the crayfish immediately, with extra chorizo butter and a generous squeeze of caramelised lemon juice.