We are shipping lower South Island orders (Christchurch South) on an overnight courier on the 23rd & 30th of December. All other orders (excl. local Dunedin & QT Lakes) will ship on January 6th.

We are shipping lower South Island orders (Christchurch South) on an overnight courier on the 23rd & 30th of December. All other orders (excl. local Dunedin & QT Lakes) will ship on January 6th.

Crayfish Recipes

BBQ Crayfish w/ Cafe De Paris Butter

Posted on 06/12/202409/12/2024 by Harbour Fish

This recipe is suitable for live, frozen and thawed, or pre-cooked Crayfish. The cooking times are for a 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 30 minutes to 1 hour to put them to sleep, before cooking.

You can make the Cafe De Paris butter a few days in advance if needed, and keep in the fridge. Just remember to bring it up to room temperature before you want to cook your crayfish.

INGREDIENTS

For the Cafe De Paris Butter

2 Tbsp Oil
4 Shallots, finely chopped
2 cloves Garlic, finely chopped
Flaky Sea Salt
200g Butter, at room temperature
2 tsp Dijon Mustard
2 tsp Mild Curry Powder
2 tsp Smoked Paprika
6 Anchovy fillets, finely chopped
2 tsp Worcestershire sauce
1 Lemon, juice and zest
Chives, small bunch, finely chopped
Parsley, small bunch, finely chopped

For the rest

1 Crayfish 600g-800g
Lemon, to garnish

METHOD

To make the butter

Place a small pan onto a medium heat and add the oil. Add the shallots and garlic and a pinch of salt and cook until softened, do not brown. Once soft and translucent remove from the heat and allow to cool.
Place the softened butter into a bowl and whip with a wooden spoon. Add the cooked shallots and garlic, the rest of the remaining ingredients, along with another pinch of salt. Mix well and set aside.

For the Crayfish

Preheat your BBQ to its highest setting.
Cut the crayfish down the centre, clear out any guts from the head and the poo tube from the tail.
Smear a generous amount of the Cafe de Paris butter on the flesh of both halves.
Place the crayfish onto the BBQ shell side down, and close the lid. Allow to roast for 10-15 minutes for a 600 – 800g fish.
Once cooked, remove from heat (being careful to not spill any of the butter) and place onto your serving platter.
While the crayfish is resting, slice the lemon in half and place on the BBQ grill to lightly charr.
Serve the crayfish on your serving platter with the charred lemon on the side to squeeze over, and enjoy!