Grilled Crayfish

Name: Grilled Crayfish
Yield: Serves 1
Ingredients: 2 tablespoons oil; 1 live crayfish; ½ teaspoon black peppercorns, finely crushed; Salt; 1 tablespoon finely chopped fresh herbs: parsley, chervil and tarragon; 1 tablespoon finely chopped fresh herbs: parsley, chervil and tarragon; 1 tablespoon finely chopped fresh herbs: parsley, chervil and tarragon; 1 tablespoon finely chopped fresh herbs: parsley, chervil and tarragon; 2 shallots, finely chopped; 3 oz (75 g) soft butter

Preparation info

Serves
1

Difficulty
Medium

Appears in

Floyd on Fire

By Keith Floyd

Published 1986

About

Wherever you have this splendid feast it is going to cost a fortune, so you might as well go the whole hog and buy a really wonderful bottle of white wine to drink with it!

Ingredients

1 live crayfish
2 tablespoons oil
3 oz (75

Fish course
Pescatarian
Gluten-free

Method

For the very best taste of a crayfish, or a lobster for that matter, I am afraid that you have to cut it in half with a large knife straight down its back. By planting the knife firmly through the back of the head it will die instantly. I appreciate that is repugnant to many people and you may choose to buy an already boiled fish - so be it, but the taste won’t be the same.

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