Now split the crayfish tail in half through the length. This is ready to cook on the barbeque now.
In the second picure they've been turned over. They'll be cooked when they are bright red, and the meat has loosened from the shell.
You need to make a soft butter mixture with 100gm butter softened, juice and finely shredded rind of 1 lemon or 2 limes and 1 heaped teaspoon of horseradish. Whisk all really well to combine.
Once the tails are cooked, brush liberally with the butter and serve with your choise of accompaniments. We love vegetables so that was our choice.
Not sure how long it is since I've eaten crayfish but now I'm thinking I need to bribe Olie to get me enough for my secret kitchen evening... coming?