Ingredients
4 crayfish tails
2 tsp SIDS SALT & PEPPER to taste
1 tsp LEMON THYME & MUSTARD OIL
⅓ cup butter
2 garlic cloves, pressed
2 tbsp lemon juice
Directions
Butterfly the crayfish tails by slicing the the top of the shell with kitchen shears all the way to the base. Pull the meat out and place it gently atop the shell. Score the top of the flesh down the middle if necessary. (sometimes it separates easily on its own)
Preheat grill to 200°C.
In a small bowl, whisk the melted butter with pressed garlic and lemon juice. Set aside.
Brush tail with LEMON THYME & MUSTARD OIL and season with SIDS SALT & PEPPER. Place the tails on the grill, meat side down. Grill for about 5 minutes until it gets nice, golden grill marks. Flip it it over and grill it for 2-3 more minutes, until the flesh turns opaque. Internal temperature should be about 60°C.
Brush the crayfish with the butter mixture and serve immediately!
