Lucky enough to catch a crayfish, NZ’s version of lobster? You’ll need to know how to cook it. We love the boil method the best with a little sizzle in olive oil on the barbecue just before serving.
LIVE – crayfish are best kept live before cooking, keep in a chillybin, esky or poly-bin. Temperature should be about 8 degrees. If the crayfish dies, move it to a chiller. To kill the crayfish, put in the freezer for a couple of hours or put in iced salt water, this sends them to sleep, then put a knife through the middle of the cray head.
FROZEN – thaw in a chiller overnight.
To boil: Keep the cray in salted boiling water for about 10-12 minutes or until their shells turn a bright orange colour. Put in cold water immediately afterwards to arrest the cooking process.
To grill: Cut the cray in half lengthwise, baste with a delicate marinade and grill flesh-side up until flesh turns opaque.
To roast or barbecue: Cut in half lengthwise, brush flesh with butter and roast flesh-side down at 200 degrees C in the oven or on the barbecue for 8-10 minutes or until just cooked through.
For some great recipe ideas, search crayfish or prawns above.