Lobster Roll

3 tbsp coarse sea salt
1 tbsp whole black peppercorns
1 tsp seafood seasoning
½ yellow onion
2 crayfish
1 tbsp Best Foods mayonnaise
110 g butter
Splash crisp white wine
2 cloves garlic, smashed
4 top-loading hot dog buns
¼ tsp SIDS CRAZY LEMON

Fill a stockpot with 2-3 cm of water and set over medium-high heat. Add the sea salt, peppercorns, seafood seasoning and onion. Once the water is boiling, add the crayfish. Cover the pot and steam the crayfish for 8-10 minutes. When finished, remove the crayfish and run under a blast of cold water.
Carefully remove the meat from the shell, saving the juices, and coarsely cut into large chunks. (usually, the meat from 1 crayfish is good for 2 rolls) Mix the crayfish juices with the mayonnaise - it should be a wet, thin consistency. Lightly toss the crayfish meat with the mayonnaise.
In a small saucepan over medium heat, melt the butter along with a splash of crisp white wine and the garlic.
Heat a large, flat grill pan over medium heat. Open the buns, brush the butter mixture on the insides and toast, buttered-side down, until golden brown, about 1 minute.
Place the crayfish meat on some foil and gently heat on the grill as the buns are toasting.
Evenly divide the crayfish meat among the rolls, brush the meat with some butter mixture, sprinkle very lightly with SIDS CRAZY LEMON and serve in paper boats.