Grilled Crayfish with Coriander Butter & Tomato Salsa

Preparation info

  • For

    Two

    Main Courses
    • Difficulty

      Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

In New Zealand we went crayfishing a lot as a family. We caught them at Cape Palliser in cray-pots or when snorkeling up at the Coromandel at Christmas. In Europe the term for this marine shellfish is ‘spiny lobster’. For this recipe you can use either crayfish or lobster. It is essential that they are alive when you buy them, as this way you’ll know they’re fresh. To kill them humanely weigh them down in a large bucket of very cold tap water for 4 hours and they will drown (they cannot sur