Cooking Crayfish (Lobster)
Cooking Crayfish or Australian Lobsters is easy to make, dressed with a tropical mango salsa, perfect for seafood! Grilled, Steamed or Boiled lobster. This seafood platter is a perfect bbq feast, seafood for Easter or Christmas!
Servings 4 people
Equipment
- Bbq or Grill
Ingredients
- 2 Crayfish Lobsters
Garlic Butter for Lobster
- ½ cup butter softened
- 3 cloves garlic minced
- 2 tablespoons parsley chopped
- ½ teaspoon salt
Mango Salsa Topping
- 2 mangoes peeled and diced
- 2 cups ripe tomatoes chopped
- ½ red onion
- ½ red bell pepper or capsicum
- 1 jalapeno pepper de-seeded and finely diced
- 1 tbsp apple cider vinegar
- juice of a lime
- ¼ cup cilantro chopped
- salt and pepper to taste
Instructions
Garlic Butter for Lobster
- Prepare garlic butter by mixing butter, garlic, salt and parsley.
Cooking Crayfish
- Preheat grill to medium-high.
- Prepare the crayfish by slicing it lengthways. Sedate or kill the crays before slicing them. Lay them flat on a cutting board, with the pointy end of the knife, slice through the middle of lobster, and continue through.
- Rinse the tomalley and any intestinal tracts with water.
- Spread the garlic butter on the lobster tails (or olive oil) and place on the grill, flesh side down. Grill for about 5-6 minutes. Flip the lobsters and baste with garlic butter. Grill for another 5 minutes until the lobsters are cooked, white and opaque.
- Serve immediately and spoon the Mango Salsa over the grilled lobster.
Mango Salsa
- Mix all the mango salsa ingredients together and allow to sit at least 30 minutes before serving. Best made the night before.