Recipe of the month


Hopefully you have some crayfish left over in the fridge to remind you of a great summer holiday. We’ve found a recipe on for grilled crayfish with garlic parsley butter and adapted it to a braai.  The secret is not to overcook it, though.

This dish will suit a buttery Chardonnay that echoes the butter in the sauce and Peter even reckons a Viognier will work well with the sweet meat.

Grilled crayfish with garlic parsley butter
8 tbsp. unsalted butter, softened
2 tbsp. finely chopped parsley
1 tsp. crushed red chilli flakes
4 cloves garlic, finely chopped
Zest of ½  lemon
salt and freshly ground black pepper, to taste
1 to 2 crayfish
¼ olive oil
1. Combine butter, parsley, chilli flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. Split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper.

2. Get the braai coals nice and hot, and position the braai grid about 30 cm above them. Cook until slightly charred, 2-3 minutes. Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3-5 minutes more.


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