Make the salsa before cooking the crayfish. Just mix the tomato dice with the spring onions and lime juice and leave for 10 minutes.
Heat up an overhead grill until it’s really hot. Put the butter, coriander leaves and seeds, lime zest and pepper in a food processer and purée for 30 seconds. Spread half the butter mix over the two halves of the crayfish and grill for 3 minutes. Then spread the rest of the butter over the crayfish and grill for a further 3 minutes. Be careful that the butter doesn’t flare up under the grill, as it might, and make sure the crayfish is a little rare – it will continue to cook a little as it sits. Spoon the salsa over the cooked flesh and eat straightaway. Use the leftover shells to make a bisque.
© 1997 Peter Gordon. All rights reserved.