CRAYFISH WITH PEPPERBERRY BUTTER

Serves: 4

INGREDIENTS

2 live southern crayfish, put ‘to sleep’, halved lengthways, cleaned

2 tablespoons fresh chives, finely chopped

2 tablespoons fresh continental parsley, finely chopped

Fresh chive flowers, to serve (optional)

Cobram Estate Extra Virgin Olive Oil, to serve

PEPPER BERRY BUTTER

1 teaspoon Tasmanian pepper berries

250g (1 cup) unsalted butter, softened

Sea salt, to taste

METHOD:

Step 1

Prepare a fire by allowing the coals to burn down until they are hot and can be pulled out of the fire with no flames. This can take up to 30 minutes, depending on the size of the fire. Alternatively, heat a barbecue grill (with a lid) on medium-high.

Step 2

To make the pepper berry butter, use a pestle and mortar to grind the pepper. Transfer to a small bowl. Add the butter and season with sea salt. Use a fork to mix until well combined. Set aside until needed.

Step 3

Using an adjustable swinging grill grate, place lobsters shell side down on the grill, then swing the grill over the coals. Spoon the butter onto the lobster flesh and into the head cavity. Cook over a gentle heat, adjusting coals as needed, for 20-30 minutes, or until lobster is cooked to your liking. If using a barbecue, place the lobsters shell side down on the grill, spoon on the butter as above, then close the lid. Cook for 20-30 minutes or until cooked to your liking.

Step 4

Transfer lobsters to serving plates. Sprinkle with chives, parsley and chive flowers, if using. Drizzle with a little oil, season and serve.

Tips (we love this tips from Hayden)

• To humanely put a lobster ‘to sleep’, place it in the freezer for 30 minutes.

• Cooking time will vary depending on the size of the crayfish and the heat of your fire / barbecue.

• The southern crayfish is also known as southern rock lobster, red rock lobster and spiny rock lobster.

Recipe courtesy of Hayden Quinn