Walked around Saikung market and waterfront, noticed the abundance of Australia crayfish, a variety of lobster without claws. There are 2 types, the one from South Australia is really big and from the west is medium, around 1kg.
Since I like the crayfish in Ireland, am keen to see if this one from Australia is similar or not.
Indeed very satisfied, I do like crayfish over lobster, basically the shell is thinner so the weight goes to meat, hence more meaty; the meat is tender sweet and less easy to overcook like lobster; the flesh grows into and filled the big head and all the legs. So even with no claw, the net meat from a crayfish is more than lobster.
1. Cut the head off, remove all legs. It is better to blanch the legs instead of bbq as they are easy to overcook.
2. On bbq, grill the tail for 3 minutes each of the 4 sides, rest for another 5 minutes, the middle is best to be still translucent but warm.
3. Grill the head for 5 minutes each of the 4 sides.
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