Table Mountain Crayfish With Piri Piri Sauce, Lemon And Fines Herbes Butter -

Table Mountain Crayfish With Piri Piri Sauce, Lemon And Fines Herbes Butter

Ingredients

2 crayfish or lobster
Salt
2 tablespoons vegetable oil plus a little extra for brushing the crayfish or lobster
2 garlic cloves, finely chopped
½ a red pepper, finely diced
½ a green pepper, finely diced
½ a yellow pepper, finely diced
100 ml (4fl oz) piri piri oil (available from specialist grocers and delicatessens)
Chilli powder, to taste

For the Lemon Butter

100g (4oz) butter
Juice of 2 lemons
1 tablespoon fresh mixed herbs (parsley, chervil, tarragon, chives, basil and dill)
Salt and freshly ground white pepper

Details

Serves: 2

Method

1.Halve the crayfish or lobster, season with salt and brush with oil. Place on the barbecue, shell side down first so that when the oil flames the shell burns, rather than the flesh, cook for a few minutes until half done, then turn it over and finish cooking.


2.Heat 2 tablespoons of oil in a wok or large pan, add the garlic and peppers and stir-fry for a minute or so. Add the piri piri oil and chilli powder. Season with salt and cook for about 30 seconds, then pour into a bowl and reserve.


3.Melt the butter in a pan, add the lemon juice and bring to the boil. Add the herbs and season. Serve the crayfish or lobster accompanied by the piri piri sauce and the lemon and herb butter.

Related food category:

• Fish and Seafood