Crayfish with Hazelnut and Pastis Butter

Grilled crayfish topped with a flavorful hazelnut, lemon, and pastis butter stuffing, served with fresh lemon wedges.

Seafood Main Course Grill Nutty Crayfish

Estimated Nutrition

Calories

910.2

kcal / serving

1820.4 kcal total

Carbs

19.3g

per serving

38.6 g total

Fat

69.3g

per serving

138.5 g total

Protein

55.1g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

125

Butter

Cut into small cubes

Fruits

piece

Lemon

Zest and juice

GrainsCereals

Bread

Slightly stale, rustic-style, torn into pieces

Liquids

Pastis

A splash

NutsSeeds

Hazelnut

Large handful

clove

Chopped

Freshly ground

Fresh leaves, chopped

Seafood

piece

Crayfish

Raw signal crayfish or langoustines

Method

Season with salt and grill for 4 to 5 minutes until shells are red and cooked through.

Arrange crayfish halves on a roasting tray and smear the flesh side with stuffing.

Cut each crayfish lengthways from tip to tail and remove any waste sacs.

Arrange the cooked crayfish on a plate and serve with lemon wedges.

Preheat the grill to its highest setting.

Stir the chopped parsley into the stuffing mixture.

Add hazelnuts, lemon zest, juice, butter, garlic, and pastis to the processor and blend.

Blend the bread in a food processor to form medium breadcrumbs.