This is a great NZ recipe many of our fisherman have recommended. 

It's simple and easy to follow!

INGREDIENTS

• 3 Crayfish (Hopefully freshly caught with your Kai-Koura Craypot!)

• Herby Garlic Butter

• 1 lemon zest only

• ¼ cup Superb Herb Dill

• ¼ cup Superb Herb Parsley

• ¼ cup Superb Herb Chives

• 125 g Unsalted butter

• 2 Garlic cloves peeled

• Salt & pepper

Serve with

• Lemon wedges

• Rosemary shoestring fries

INSTRUCTIONS

1. Add all herby garlic butter ingredients to a blender and blend until smooth. Season to taste with salt and pepper, then set aside.

2. Use a sharp knife to split the crayfish straight down the middle (lengthways) then remove the mustard liver. (If you are using live crayfish then pop them in the freezer for 30+ minutes first, until they are immobile, then spike the head before cutting them in half.)

3. Preheat the barbecue to medium-high heat. Liberally brush the crayfish with herby garlic butter then place crayfish halves, shell side down on the barbecue, for 3-5 minutes. Place under a hot grill for a few minutes or blow torch the crayfish if you want to brown the buttered top.

4. Serve hot crayfish with chilled champayne and shoestring fries.