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Recipe - Cedar Planked Crayfish Tails with Chive Lemon Aioli

Date: 20-01-2016

Recipes

Cedar Planked Crayfish Tails
with Chive Lemon Aioli

Cedar Planked Crayfish

Ingredients

-    1 x 13 x 28cm Wildwood grilling Cedar plank
-    5 x 200g raw crayfish tails
-    1 lemon, thinly sliced
-    Fresh chives roughly chopped
-    Salt and pepper

Instructions

1. Soak cedar grilling plank in water for at least one hour.

2. Preheat BBQ to 200ºC.

3. Turn the crayfish tails leg side up and carefully cut down the center cutting only the shell. Season with salt and pepper.

4. Place the lemon slices on the plank and sprinkle with chives. Place crayfish legs side down on the plank and BBQ with lid closed.

5. After 10-12 minutes the plank will be smoking and the crayfish meat will be firm in a bright red shell. Remove from BBQ.

6. The tail meat can be pulled out of the shell after a few minutes to cool. Serve with Chive lemon aioli.

Chive lemon aioli

Ingredients

    1 egg + 1 yolk
    1 cup olive oil
    Juice of half a lemon
    Handful fresh chives
    Pinch of salt

Instructions

1. Place eggs in a food processor and blitz for 30 seconds, with the machine still running very slowly add the oil in a thin stream. When the oil is incorporated the aioli will have thickened.

2. Add lemon juice, chives and salt. Blitz until smooth.

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Recipe - Cedar Planked Crayfish Tails with Chive Lemon Aioli