Crawfish Baked in a Salt Crust

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

Most of the dishes we had in Tasmania were pretty alfresco affairs, uncomplicated and delicious. But I thought it would be a good idea to include a rather sophisticated dish cooked by a pal of mine, John T. Bailey, who is Head Chef at the Sheraton in Hobart.


  • 2 × 450 g (1 lb) crawfish (otherwise known as spiny lobster and, confusingly, crayfish, but these are not the same as the delicate freshwater crayfish)


First, kill your crawfish. Better still, get someone to do it for you. The most humane way to do it yourself is to boil up about 4 litres (8 pints) water. Keep it boiling fiercely and plunge in the crawfish, one at a time, for about 20 seconds.

Transfer the crawfish to a large roasting pan and