...and so we had crayfish for dinner

Tail the thing - take the tail in one hand and the head and legs in another, and twist while pulling apart. Put the body and legs in a large stock pot after taking out the 'mustard' - you'll see it up inside near the head.

Now split the crayfish tail in half through the length. This is ready to cook on the barbeque now.

I did however forget a very important step One - first, clean your barbeque. We had not looked at ours for many weeks, being mid-winter, and so it needed a fairly comprehensive clean to start with.

Heat the grill plate and when it's very hot place the 2 halves flesh side down.

 

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?