Crayfish feast

It is rare that the on line fishmonger has crayfish on offer, normally quite expensive for local market, hence most are exported directly. This time managed to get two during our friends’ visit, they are lucky.

The crayfish are cut up, legs removed, heads off and tails into two halves. Grilled on bbq until tail meat is cooked outside and still translucent yet warm inside, the best sweetness and tenderness.

The head takes a lot longer to cook, with a lot of meat inside and Tomally delicious. 

 

The legs are steamed for 10 minutes, meat taken out, mix with asparagus, strawberries, mustard yogurt sauce for lunch the next day.