This is one of the best things I can be served!!!!
- 2 kg Crayfish raw
- 400 gram butter
- 2 pcs shallots
- 0,5 pcs lemon (juice only)
- 1 tsp flake salt
- 2 tbsp finely chopped dill
- 2 tbsp finely chopped parsley
- 1 tsp chili flakes
Fresh crayfish is truly one of my favorite ingredients. They require a very short time on the grill to become perfect and I have only made a simple and delicious spiced butter with a little lemon and herbs. In the glass I have a delicious Munkhom Radler with a lemon flavour. If you want an alcohol-free alternative to this dish, it was a great match. I have also made a film of the entire process which you can see at the bottom of the recipe.
I order live crayfish and then it is important that they are killed as quickly and in the best possible way. You do this by using a large knife. Place the knife on top of the head (see film), poke down and pull the knife forward so that the head splits in two. After this, you can split the body in two lengthwise and place on a tray.
Mix together the spice butter. This recipe for spiced butter is more than you need in this recipe, but this can be stored in the fridge or freezer. Rub plenty of butter on the meat side of the crayfish and fire up the grill.
Grill for 2-5 minutes until the crayfish's meat has acquired a nice white and glossy color and it comes loose from its shell. It is important that they are not grilled for too long to get the best possible result. Finish by sprinkling some extra dill and add some lemon wedges. I like to serve the rest of the butter in a bowl as well if someone wants a little extra. Check out the video here.