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Grilled Crayfish
- Serves
1
- Difficulty
Medium
By Keith Floyd
Published 1986
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 2 tablespoons 3 oz 75
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.
Paint the fl
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