Wood-Oven Roasted East Coast Crayfish

Wood-Oven Roasted East Coast Crayfish

Serves 2

Pre-heat oven to 240°C.

Using a large sharp pointed knife, place the tip on the little crown on the head and chop straight down between the eyes, splitting down the centre. Remove the little sac found near the head and gut trail.

Season the flesh with Tasman sea salt and ground pepperberries (freshly ground black pepper also works), squeeze over the lemon juice and sprinkle the zest and chilli on top.

Place flesh-side up on baking trays and roast in a wood-fired oven or oven for 15 minutes.

The shell of the crayfish should turn red and the flesh should be lightly browned and easy to pull away from the shell.

Preserved Lemon Aioli

While crayfish is cooking, prepare other elements. Blend egg yolks, white vinegar, garlic, mustard, the preserved lemon centre (without the pips) and a little of the rind (depending on the saltiness) in a food processor until combined. Drizzle in the oil slowly with the motor still running until the aioli has a creamy consistency. Season with salt and pepper to taste and set aside.

Waldorf Salad

Lightly toast the walnuts until they have slightly changed colour, set aside to cool.

Mix the mesculin leaves, red grapes, celery, apple and walnuts together through the preserved lemon aioli.

To Serve

Drizzle each crayfish with a little extra virgin olive oil. Serve with lemon wedge and the Waldorf salad on the side.

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