BBQ’ed crayfish tails


  • Crayfish Tails
  • Butter
  • Garlic (fresh New Zealand is the best)
  • Smoked Paprika
  • Salt & Pepper
  1. Melt butter, garlic and add a few pinches of smoked paprika, salt & pepper.
  2. Split crayfish tail lengthway.
  3. De vein if required
  4. Brush meat with =garlic butter*
  5. On med hot BBQ place half tail meat side up till shell turns orange.
  6. Enjoy!