Barbecued Crayfish

Ingredients:

• 1 fresh medium sized crayfish
• 1 fresh lemon
• Salt
• Freshly ground pepper
• 1 teaspoon sherry *
  

Method:

• Detach legs from crayfish, and steam these separately in lightly salted boiling water for 5 - 6 mins. Plunge into cold water until cool.
• With a sharp knife, split the crayfish lengthwise along the belly, nose to tail. Then open up flat using the back as a hinge. If you have a fish broiler with handle, place the split crayfish, shell down into this.
• Heat the BBQ up to high and place the crayfish shell down onto grille 3 - 6 cms from embers. Squeeze lemon and sprinkle seasoning and sherry over flesh, then close hood.
• The legs can now be eaten as an entree while the main course is cooking.
• Cook crayfish for about 5 - 6 mins per pound, or until the juices have evaporated and the flesh is slightly firm. Turn crayfish over and sear flesh for 1 min.
• Serve on lettuce leaf/leaves, accompanied by tossed salad, and baked jacket potatoes, garnished with lemon and fresh avocado.
  

* If you're a bit more adventurous, replace sherry with Pernod