Crayfish is the most expensive thing most of us will ever cook at home, which is exactly why it should be cooked simply. Split, buttered, grilled, done. The gold leaf adds nothing to the flavour and everything to the ten seconds before anyone picks up a fork. Save this card for a night that deserves it.
25 mins. Serves 2.
Ingredients
- 1 (about 800g) Crayfish, cooked, whole
- 1 dessertspoon Plateit 24k Gold Leaf Chilli Crunch
- 60g Butter, softened
- 1 clove Garlic, grated
- 1 Lemon
- Flaky salt, a pinch
Method
- Grill on high. Split the crayfish lengthways with a heavy knife, through the head first, then the tail. Clean out the tract.
- Mash the butter with the garlic, a squeeze of lemon and the salt. Work it into the tail meat.
- Cut side up on a tray, close to the element. Grill 6 to 8 mins until the butter bubbles and the edges catch.
- Rest 2 mins so the meat firms.
- Spoon 1 dessertspoon of Plateit 24k Gold Leaf Chilli Crunch down the length of each half. Lemon on the side. Nothing else on the plate.
Do this: Legs and head are full of meat and juice. Put a bowl on the table and let people work.