Tristan Crayfish with Coriander & Lime Butter

Ingredients

2 Angelakis Whole Cooked Tristan Crayfish

2-3 Limes, to Serve

Lime & Coriander Butter, see recipe

Lime & Coriander Butter

250 gm Salted Butter

1 Clove Garlic, minced

2 tbls Coriander, finely chopped

1 ½ tbls Lime Zest

1 tbls Lime Juice

½ tsp Sea Salt

Method

To prepare the Tristan crayfish tails, place the crayfish tail belly side down on a chopping bard, using a large sharp knife cut forward from the back of the head area and press down the length of the body firmly to halve, turn the crayfish around and cut through the tail. Remove the insides & intestinal tract, rinse under cold water & pat dry with paper towel.

Place the crayfish on a baking tray lined with baking paper, cut slices of the lime & coriander butter and place on top of the crayfish. Preheat the grill, place under the griller and cook until the butter has melted and the crayfish are heated through and golden brown.

Serve with extra lime wedges and green salad.

Lime & Coriander Butter

 Allow the butter to soften (room temperature is perfect)  Combine Butter, coriander, lime zest and juice, garlic & sea salt in a bowl. Mix ingredients together till combined & the butter is light & fluffy.

On a sheet of baking paper shape the butter into a log, roll up the paper and twist ends to secure. Refrigerate till the butter is firm, slice and serve.