appetite magazine
BBQ prawns, lobster and crayfish with herb butter and siracha mayonnaise
 
 
Serves: 6
Ingredients
  • 150g unsalted butter, softened
  • 1 tsp Maldon salt
  • cracked black pepper
  • 10g parsley, finely chopped
  • 10g coriander, finely chopped
  • 100g mayonnaise
  • 1 tbsp siracha
  • 2 lobsters, sliced in half lengthways
  • 450g king prawns
  • 300g crayfish
  • 2 lemons, halved
Method
  1. Light the barbecue and allow it to reach optimum temperature.
  2. To make the herb butter, in a small bowl mix together the softened butter with Maldon salt, cracked black pepper, chopped parsley and coriander, and set aside.
  3. For the siracha mayo, place the mayonnaise and siracha in a small bowl and mix together.
  4. Place the lobster halves flesh-side down on the barbecue, grilling until the meat has turned pink and has some charring. When the shells turn orangey pink your lobster is cooked. Do the same with the king prawns and crayfish, and place the lemon halves cut side down on the barbecue to char for about 3 mins.
  5. Once the seafood is cooked, pile it onto a large serving platter and use a pastry brush to brush over the herb butter, allowing it to melt in. Place the griddled lemon on the serving platter and serve with the mayo on the side.
Recipe by appetite magazine at https://www.appetitemag.co.uk/bbq-prawns-lobster-and-crayfish-with-herb-butter-and-siracha-mayonnaise/