BBQ Crayfish with white wine
butter sauce and Grove Mill Sauvignon Blanc
BBQ Crayfish with Grove Mill Sauvignon Blanc. Great summer dish for a bbq or meal at home. Serve with a white wine we recommend the Grove Mill Sauvignon Blanc.
Recipe serves 2-4
2 Live crayfish, medium size
200ml Sauvignon blanc
100g Cold butter
50g Mascarpone cheese
1 Tbsp Fresh chervil, chopped
1 Tbsp Fresh chives, chopped
How to cook
Prepare the crayfish firstly by placing on a chopping board, with a cloth hold the crayfish in one hand and with a heavy duty knife place the tip into the head and down just behind the spike on its head, bring the blade down through the head and through the tail to kill instantly.
Season with flaky salt and place on a pre heated BBQ and cook skin side down till the outside turns orange reddish.
Turn the cray over and rest to the side while you make the butter sauce.
Heat the wine and reduce by half add butter bit by bit and whisk well to combine add mascarpone cheese and mix well, add herbs and season with salt.
Cut the sides off both lemons and grill over BBQ.
Remove the flesh from the crayfish tail and chop up, mix with the butter sauce and place back into the shells for easy eating.
Watch the step by step video here