This is a great NZ recipe many of our fisherman have recommended.
It's simple and easy to follow!
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
Rosemary shoestring fries
Add all herby garlic butter ingredients to a blender and blend until smooth. Season to taste with salt and pepper, then set aside.
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.)
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.
Serve hot crayfish with chilled champayne and shoestring fries.
CREDIT: This receipe is from the Fresh.co.nz website. View the Fresh.co.nz recipe here: https://fresh.co.nz/barbecued-crayfish-with-herby-garlic-butter/