Mains
Grilled Anguillian Crayfish
Ingredients
- - 4 whole Caribbean spiny crayfish (lobster tails or whole, about 400 g/14 oz each), split lengthwise
- - 100 g (7 tbsp) butter, softened
- - 4 cloves garlic, minced
- - 1 tbsp fresh parsley, finely chopped
- - 1 tbsp fresh lime juice
- - 1 tsp fresh thyme leaves
- - 1/2 tsp smoked paprika
- - Salt and black pepper, to taste
- - Lime wedges, to serve
Method
- Preheat the grill to medium-high heat (200°C/390°F).
- In a small bowl, mix the softened butter with garlic, parsley, lime juice, thyme and smoked paprika to make a compound herb butter. Season with salt and pepper.
- Split each crayfish lengthwise through the shell using kitchen shears or a sharp knife, keeping the tail meat attached to the shell.
- Brush the exposed flesh generously with the herb butter.
- Place the crayfish flesh-side down on the grill and cook for 4-5 minutes.
- Turn shell-side down, baste with more herb butter, and grill for a further 5-6 minutes until the flesh is opaque and firm.
- Remove from the grill, brush with any remaining butter, and serve immediately with lime wedges.
Introduction: Grilled crayfish (Caribbean spiny lobster) is arguably Anguilla’s most celebrated dish, central to the island’s renowned beachside grill culture at spots along Meads Bay and Island Harbour.
Cultural Background: Grilled crayfish (Caribbean spiny lobster) is arguably Anguilla’s most celebrated dish, central to the island’s renowned beachside grill culture at spots along Meads Bay and Island Harbour. Split and grilled over an open flame with a garlicky herb butter, it is the centrepiece of countless island meals and food festivals.
Tips: Do not overcook the crayfish — the flesh should be just opaque and firm; overcooking makes it rubbery. Keep a small pot of the herb butter warm on the side of the grill for continuous basting.
Variations: Add a pinch of scotch bonnet powder to the herb butter for a spicier version. Whole crayfish can be split entirely in half for smaller portions.
Storage: Refrigerate cooked crayfish in an airtight container for up to 1 day; best enjoyed fresh off the grill.
Reheating: Reheat gently under a low grill (broiler) for 2-3 minutes, brushed with a little extra butter, to avoid drying out the flesh.
Nutrition: Calories: 320 kcal | Protein: 30 g | Carbohydrates: 1 g | Fat: 21 g | Fibre: 0 g | Sodium: 420 mg
FAQs:
Q: Can I use frozen lobster tails instead of whole crayfish? A: Yes, thaw fully and pat dry before splitting and grilling as directed. Q: How do I know when the crayfish is cooked through? A: The flesh turns from translucent to opaque white and firms up; it should no longer look glassy in the centre.
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