Fish & seafood
Grilled crayfish (langouste)
Caught off the coast of Anguilla, the spiny lobster is split in half and grilled with a garlic and lemon butter. Its sweet white flesh makes it the island's ultimate celebration dish.
Ingredients
Ingredients
Beurre à l'ail
Spices & seasoning
Optional extras
On the side
Instructions
- Stun the lobsters by placing them in the freezer for 2 minutes, then split them in half lengthways with a large knife.
- Mix the softened butter with the chopped garlic, parsley and a pinch of salt to make the garlic butter.
- Brush the lobster flesh with olive oil and season with salt and pepper.
- Preheat the grill to high and place the halves flesh-side up.
- Grill for 5 minutes, then turn them over and spread the garlic butter over the flesh.
- Continue cooking for 5 to 7 minutes until the flesh is white and opaque, and serve straight away with lemon.
Variations and tips
In the oven. Bake at 200 °C for 12 to 15 minutes instead of grilling.
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Anguilla
Anguilla
Anguilla
Anguilla
Anguilla
Anguilla
Anguilla
Anguilla
Original Ecomely recipe.