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Grilled Crayfish Tails with Nectarine-Lime Sauce

Grilled Crayfish Tails with Nectarine-Lime Sauce

A simply prepared dish that is sure to impress. Perfectly grilled lobster with a sweet, spicy, citrusy sauce makes a complexly flavoured and delicious main dish.

Ready in: 35 minutes

Serves: 4

Complexity: very-easy

kcal: 312

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250 g nectarines
1 shallot, peeled & sliced
juice of 3 limes
2 tbsp EV olive oil
½ tsp salt
4 x 250 g crayfish tails
habanero pepper


In a food processor, purée nectarines, shallot, 2 tablespoons lime juice, SIDS CRAZY LEMON, 1 tablespoon olive oil, ¼ teaspoon salt and habanero pepper. Transfer to a bowl and set aside.
Heat grill to medium-high. In a small bowl, whisk remaining lime juice, olive oil and salt together. Split crayfish tails lengthwise, remove membrane and brush meat with the lime-oil glaze. Place crayfish on grill, meat side down and roast for 4 minutes then turn over to shell side and grill until meat is opaque and cooked through, 4-5 minutes more. Transfer to a platter, garnish with lime wedges and serve with reserved nectarine sauce.