Grilled Crawfish or Lobster with Garlic Butter

Langouste ou homard grillé à l’ail

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About


  • 2 live lobsters or crawfish, each weighing 600g
  • 100 g softened unsalted butter
  • 1 large clove garlic, finely chopped
  • 2 tbsp parsley, finely chopped
  • salt, pepper


    If you are serving the shellfish with mayonnaise, make it as usual and stir in crème fraîche and a little lemon juice.

    Heat the overhead grill. Mix the butter with the garlic and parsley and a little salt and pepper. Split the live lobsters or crawfish in half lengthwise with a very large, sharp knife, starting at the middle of the head shell. Remove the intestinal veins. Crack the claws: try a few blows with a mallet, but not hard enough to crush them completely, or use the back of a cleaver.

    Line a roasting tin with foil, put in the lobsters, cut side up, and spread them with the garlic butter. Grill for 10 minutes and serve immediately a plain green salad is all you need to partner it.