Crayfish with Chilli Butter

Summer, Tasmania and crayfish are an awesome combination. The subtle flavours of chilli, parsley and garlic are the perfect additions to fresh Tasmanian crayfish.

1 crayfish, cooked
extra-virgin olive oil (30 mL)

Chilli Butter:
unsalted butter, softened (150 g)
2 Tbsp. flat-leaf parsley, finely chopped
1 red chilli, seeds removed, finely chopped
2 cloves garlic, crushed
1 lemon, freshly zested

To Serve:
lemon wedges

Cut crayfish in half and remove stomach sac and intestinal vein.

Place crayfish halves, flesh-side up on a lined baking tray drizzled with olive oil.

In a bowl, add all Chilli Butter ingredients and mix to combine.

Spread crayfish flesh with the Chilli Butter. Cook under a grill for 5-6 minutes or until the crayfish starts to char.

Serve hot with lemon wedges.

Makes 2 servings.