Lobster, prawns and crayfish are often considered delicacies for a special occasion, so this BBQ recipe with smoky siracha mayonnaise and herbed butter is perfect for a showstopping Christmas feast.
- 2 lobster, sliced in half lengthways
- 450g king prawns
- 300g crayfish
- 150g unsalted butter, softened
- 1 tsp Maldon salt
- Cracked black pepper
- 10g parsley, finely chopped
- 10g coriander, finely chopped
- 2 lemons, halves
- 100g mayonnaise 1 tbsp siracha
1Begin by mixing together the herb butter for your seafood. In a small bowl mix together the softened butter with Maldon salt, cracked black pepper, the chopped parsley and coriander. Set aside.
2The perfect way to cook your seafood is on a hot BBQ, however if you don’t have one then a griddle pan will work too. Make sure it has reached a medium to high temperate, and start by grilling your lobster halves. Cook flesh side down on the griddle until the meat has turned pink and has some lovely charring on it. The shells will turn orangey pink too, and this is when you know your lobster are cooked. Do the same with the king prawns and crayfish, although these will take less time to cook.
3While your seafood is cooking, it is also nice to griddle some lemon to serve alongside. Simply add your lemon halves cut side down onto the grill and allow them to cook and char for 3 minutes.
4Once your seafood is all cooked, pile onto a large serving platter and using a pastry brush, brush all across the flesh with your delicious herb butter – letting it melt in. Place your griddled lemon onto the serving platter too.
5In a small bowl mix together the mayonnaise and siracha. Serve this alongside the platter of BBQ seafood and allow everyone to tuck in!