Crayfish with Caper, Lemon and Garlic Butter
Prep time:
Cook time:
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- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
Ingredients
- 2 Crayfish
- 1 Tbsp Baby Capers
- 2 Garlic Cloves
- 1 Lemon
- 6 Tbsp Butter
- Black Pepper
- Flakey Salt
- Olive Oil
Method
- 1)
Crack your crays in half, by splitting down the middle and wash out the gunk.
- 2)
Slice up 2 garlic cloves and roughly chop 1 tablespoon of baby capers.
- 3)
Zest one lemon
- 4)
In a saucepan, add 6 tablespoons of butter and melt. Once butter has melted and is starting to brown around the edges, add in your garlic, baby capers, lemon zest and a crack of black pepper.
- 5)
Grab your crayfish and drizzle olive oil over the top, ensuring they are covered. Sprinkle with flakey salt.
- 6)
Place flesh side down on the barbeque, after a few minutes flip them over into the shell and cook for an additional few minutes.
- 7)
Remove the crayfish from the barbeque and add them to the caper, lemon and garlic butter. Toss the crayfish through the butter and place on a plate. Spoon additional caper, lemon and garlic butter over the top of the crayfish and serve.
