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1
Regardless on the size of your crayfish, they are best cooked whole.
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2
This way the carapace acts like an oven itself, whereby the shell heats up and bakes the flesh inside.
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3
However, if you are cooking a fairly large crayfish it's advisable to split it down the back with a sharp heavy knife.
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4
This will help it to cook quicker and make it more manageable to serve once it's cooked.
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5
I love cooking it on a barbecue, but it can be cooked just as well at home under a domestic grill, if split in half.
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6
Cooking times will vary, but a whole crayfish of around 1 to 1 3/4 pounds will take about 15 to 20 minutes above a hot barbecue, turning it around to cook through evenly.
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7
If the crayfish is halved, it will take between 10 to 15 minutes.
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8
A large crayfish, around 2 pounds, will take 25 to 35 minutes and if split, about 15 minutes.
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9
Serve grilled crayfish very simply with a little olive oil and lemon juice, or melted butter.
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10
However, the following dressings add a little oomph to this delicious meat.
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11
Place all of the above in a blender and puree to a thick dressing.
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12
Taste for seasoning, then let rest for at least 30 minutes before serving.
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13
Heat the butter in a small pan, when it?s bubbling add the onion and chile and cook over a moderate heat until the onion just begins to soften, about 2 minutes.
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14
Take it off the heat, stir in the juice, cilantro, and salt.
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15
Serve immediately.
