This recipe is suitable for live, frozen or pre-cooked Crayfish. The cooking times are for fresh medium fish. You may need to adjust your cooking times if BBQ-ing pre-cooked, smaller or larger fish.
If using frozen crayfish, par-boil before BBQ-ing them as per the instructions here on our site, and be sure they’re undercooked. If using live crayfish, pop them in the freezer for thirty minutes to an hour to put them to sleep.
2 x 600g Crayfish
2 Tbsp White Miso Paste
1 Lime, zest of & juice of half
2.5cm Fresh Ginger, grated
1 Spring Onion, sliced
Flaky Sea Salt
Drizzle of Olive Oil
1 tsp Black Sesame Seeds, to garnish
Cut the crayfish in half vertically using a sharp heavy knife. Start between the eyes, and split the fish head to tail.
Remove the yellow guts from the inside (if you’d prefer not to eat it).
Trim the antenna from the cray head if they’re very large and going to impede your cooking.
Heat your BBQ grill to a medium heat.
Let the crayfish come to room temperature while you’re preparing the butter.
In a small heavy bottom pan or metal bowl (that can sit on the BBQ), place the butter, miso, lime zest, fresh grated ginger and sliced spring onion. Melt the butter while whisking to incorporate the miso.
When melted add the lime juice and whisk again. Leave the pot of butter to sit on a low heat part of the BBQ.
Season the flesh of the crayfish with a little salt and drizzle over some olive oil. Go easy on the salt as the miso in the butter will be salty too.
Onto the medium heat grill, place the crayfish flesh side down and cook for 4-5 minutes.
Turn the crayfish shell side down. Generously spoon the miso butter onto the flesh of the crayfish while it finishes cooking (about 2-3 minutes).
When the crayfish is cooked, the shell will be a vibrant red/orange colour (although it can be duller when cooked if the crayfish has been frozen) and the flesh of the fish white. Remove from the heat.
Serve garnished with a sprinkle of black sesame seeds, lime wedges and the remaining miso butter in a dish on the side.