Grilled crayfish

Name: Grilled crayfish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Mozambique
Ingredients: 4 small marine spiny lobsters, 2000 g whole with shells before preparation, yielding approximately 600 g of raw edible flesh; ask for halves prepared and refrigerated by the professional; 30 ml olive oil; 60 ml lemon juice; 8 g finely grated garlic; 2 g sweet paprika; 1 g ground chilli; 10 g finely chopped fresh parsley; 2 g salt; 1 g ground black pepper

This coastal interpretation uses small marine spiny lobsters, not freshwater crayfish. Since the English word crayfish is ambiguous, check the exact species with the seller. Evenly sized half-shells protect flesh seasoned with lemon, garlic and chilli. Brief, carefully monitored grilling suits an informal meal, rather than the format of a large festive lobster.

Ingredients

4 small marine spiny lobsters, 2000 g whole with shells before preparation, yielding approximately 600 g of raw edible flesh; ask for halves prepared and refrigerated by the professional
30 ml olive oil
60 ml lemon juice
8 g finely grated garlic
2 g sweet paprika
1 g ground chilli
10 g finely chopped fresh parsley
2 g salt
1 g ground black pepper

Preparation

Buy raw lobster halves already split and cleaned by a professional, from a legal, traceable lot. Ask for the species, origin and storage requirements. Transport chilled, then keep at 0–4°C until the last moment; do not use a product with an uncertain cold chain.

During the 20 min preparation time, preheat the grill or griddle and arrange a cooler zone. Check for shell fragments and any visible intestinal tract. Pat the halves thoroughly dry without soaking them. Keep utensils for raw seafood separate from serving utensils.

Mix the oil, lemon juice, garlic, paprika, chilli, salt and pepper. Reserve a clean portion of this dressing before any contact with raw crustaceans. Lightly brush the flesh with the rest immediately before cooking, without prolonged marinating that would alter its texture.

To steady the small halves on a grill, run clean metal skewers lengthways through the tail without obstructing the thick part that needs probing. On a griddle, place them directly on the surface. Start flesh-side down for approximately 2 min on a hot surface, without flames touching the food.

Turn shell-side down, then continue for approximately 6–8 min over moderate heat, with the lid closed if available. The shell provides a shield; the flesh must no longer receive prolonged direct heat. Allow approximately 10 min total cooking time, without treating this timing as a food-safety guarantee.

Insert a clean probe into the centre of the thickest part, without touching the shell: every half must reach 63°C. Remove ready pieces individually to prevent drying. If necessary, gently continue cooking the others; an opaque colour does not replace measurement.

Carefully remove the skewers and serve immediately on a clean platter. Add the parsley and reserved dressing, never liquid that has touched raw seafood. Provide suitable cutlery for removing the flesh, pointing out sharp edges and the crustacean allergen.