1 fresh crayfish (Western Red Lobster)
1 garlic clove
1 tblspn olive oil
Fresh buttered bread
2 tomatoes sliced
If crayfish is still alive, place in freezer for 30-40 minutes (this is the most humane way to put it down). Remove legs and set aside for later use. Using a sharp, thin-bladed knife, cut in an upward motion between tail segments and carapace (head) all way around, then twist and pull head off body. Discard head.
Take tail section and split lengthways in half from front to back using a large knife or kitchen scissors. This will reveal a dark tube that should be removed and discarded.
Take jelly-like meat from each half of tail and cut into 2cm strips. Season with salt, pepper and garlic. Allow tail meat to rest while legs simmer in a large pan of boiling salted water for 6-7 minutes.
Heat olive oil in a frying pan, then fry tail meat for a few minutes each side. Serve hot crayfish on fresh, buttered bread with sliced tomatoes and mayonnaise and a glass of Brown Hill’s Charlotte Sauvignon Blanc. Legs are to be eaten as a delicious side dish.
Who is Gary?
Gary Haworth is a builder, keen spear fisherman, mountain biker and fisher, but his most noteworthy expertise is free diving – he can dive for 30m without taking a breath! This skill enables him to catch crayfish. He and his wife Julia live on the neighbouring property to us with their three children, and we often arrive home to find a crayfish in our fridge (Gary knows where we keep the spare key!).
We love that Gary’s love of the outdoors and adventurous spirit has helped him embrace the Australian way of life – which includes crayfishing. If free diving is not your cup of tea, head to your local fishmonger to track down a crayfish so you can give this recipe a go and try it with our refreshing Charlotte Sauvignon Blanc.