Grilled Crawfish with Spicy Tarragon Butter

1. 1

   Cook's Note: Select designates 12 to 15 crawfish per pound; True Select designates 12 crawfish or less per pound.

2. 2

   Add the crawfish to a large pot of salted boiling water.

3. 3

   Cook for about 30 seconds.

4. 4

   Shock the crawfish in a bowl filled with ice water.

5. 5

   Cut through the shell on the belly side the entire length of the crawfish.

6. 6

   This will help the meat cook evenly.

7. 7

   Remove the vein along the body as well as the sack behind the eyes.

8. 8

   Rinse thoroughly.

9. 9

   Combine the butter, hot sauce, tarragon and cayenne in a food processor.

10. 10

    Process until smooth.

11. 11

    Season with salt and pepper.

12. 12

    Prepare a charcoal grill for direct grilling.

13. 13

    Place the crawfish in a grill basket and grill until the shell turns bright red and the meat is opaque, about 5 minutes, shaking the grill basket occasionally.

14. 14

    Meanwhile, melt the spicy tarragon butter in a saucepan or skillet.

15. 15

    Remove the crawfish to a large platter or shallow bowl, season with salt and pepper and drizzle with the melted butter.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.