• Cook time: 35mins
  • Serves: 4
  • Difficulty: Medium


  • 1.5kg live Tasmanian crayfish or local rock lobster
  • 1/4 cup (60ml) olive oil
  • 1 cup soft herbs, dill, watercress, mizuna, chives, chervil
  • Lemon wedges to serve

Herb Butter Ingredients:
  • 150g unsalted butter, softened
  • 4 tbs finely chopped parsley, chives, dill, sorrel leaves torn
  • 1 small red chilli, seeds removed, finely chopped
  • 4 garlic cloves, crushed
  • Finely grated zest of 1 lemon


  1. For the herb butter, combine all the ingredients in a bowl. Season with salt and pepper, then chill until needed.
  2. Place crayfish in the freezer for 2 hours (this will put it to sleep). Place on its stomach on a flat, non-slip work surface with claws tied or held out of the way with a towel.
  3. Place a sharp knife on the head between the eyes. Cut through the head, then backwards towards the tail. Open out to reveal the 2 parts.
  4. Remove and discard the dark intestinal vein, stomach sac and gills.
  5. Transfer crayfish, flesh-side up, to a baking tray and drizzle with oil. Preheat oven to 200 degrees. Place crayfish in oven and cook for 8 minutes. Remove from oven and top with herb butter.
  6. Place crayfish back in and set oven on grill function. Cook for 4 minutes or until butter is brown.
  7. Serve the crayfish hot, scattered with fresh herbs, lemon.
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