Grilled Crayfish Tails
Recipes / Seafood

Grilled Crayfish Tails

to make your mouth water

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Crayfish is a delicacy that has a tonne of flavour on its own. You don’t need to do much to make a restaurant quality meal when you are dealing with these. Whether at the beach or at home, this recipe is fast enough to do at a moments notice, easy enough for anyone to do and so delicious the crowd will be talking about it all night.
Prep time
5mins
Cook time
15 mins
Fuel
Heat Beads® 20kg Hardwood Lump Charcoal
Best cooked on
Cob Barrel BBQ & Smoker

Ingredients

Crayfish Tails

100gm of Butter

Chopped Parsley

Sweet Chilli Sauce

Lemon

Crushed Garlic

  • Simple ingredients to bring out the natural flavours.

    Simple ingredients to bring out the natural flavours.

  • Indirectly heat the butter, parsley, garlic and sweet chilli.

    Indirectly heat the butter, parsley, garlic and sweet chilli.

  • Cut tails in half and put on direct heat for 2 mins. Make sure you raise charcoal grate so crayfish aren't too close to heat source.

    Cut tails in half and put on direct heat for 2 mins. Make sure you raise charcoal grate so crayfish aren't too close to heat source.

  • Turn Crayfish over and baste.

    Turn Crayfish over and baste.

  • Keep basting until flesh turns white.

    Keep basting until flesh turns white.

  • A slice of lemon and then dig in.

    A slice of lemon and then dig in.

Method

  1. Raise the charcoal grate of your Cob Barrel BBQ to the second level.
  2. Drop your Heat Beads Lump Charcoal to one side of the BBQ
  3. Using a small roasting dish, place the butter, parsley, crushed garlic and sweet chilli in the dish on the indirect side of the bbq.
  4. Stir in ingredients until mixed and place on the resting rack when butter is completely melted.
  5. Chop the crayfish tails vertically in half
  6. Place Crayfish tails flesh-side down on direct heat for approx 2 mins
  7. Turn over the crayfish to flesh side up and baste with your garlic chilli butter.
  8. Keep basting the crayfish until the opaque flesh turns white
  9. Quickly dip your crayfish flesh side down into the left-over garlic sweet chilli butter
  10. Place your crayfish tails on a serving board
  11. Serve with sliced lemons

Recipe courtesy of Que-Tang Clan BBQ

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