Entree: New Zealand – South Island – Stewart Island Crayfish (South Island spiny lobster prepared simply and served with lemon-garlic butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole Stewart Island crayfish, approx. 10–12 oz (280–340 g) each, live or fresh
- 4 tbsp (60 g) unsalted butter
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) olive oil
- 1 tsp (6 g) sea salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- Lemon wedges, for serving
- Optional: crusty bread or boiled baby potatoes to serve

Show original ingredient measurements

- 2 whole Stewart Island crayfish, approx. 10–12 oz (280–340 g) each, live or fresh
- 4 tbsp (60 g) unsalted butter
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) olive oil
- 1 tsp (6 g) sea salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- Lemon wedges, for serving
- Optional: crusty bread or boiled baby potatoes to serve

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If boiling: bring a large pot of salted water (1 tbsp (15 ml) salt per 4 quarts (4 L)) to a rolling boil. Add crayfish tail-first and boil 5–8 minutes for 10–12 oz (280–340 g) crayfish until shell is bright red and meat opaque. If grilling: split crayfish lengthwise, brush shells and exposed meat lightly with olive oil, and grill meat-side down over medium-high heat 4–6 minutes, then flip briefly to finish.
2. While crayfish cook, melt butter in a small saucepan over low heat, add minced garlic and cook gently until fragrant but not browned, about 1 minute.
3. Remove from heat and stir in lemon juice, 1/2 tsp (2.5 ml) sea salt, black pepper, and chopped parsley.
4. Drain boiled crayfish or remove from grill and split tails if not already halved; transfer to plates.
5. Serve hot with the lemon-garlic butter spooned over the crayfish and lemon wedges on the side.

1. If boiling: bring a large pot of salted water (1 tbsp / 15 ml salt per 4 quarts / 4 L) to a rolling boil. Add crayfish tail-first and boil 5–8 minutes for 10–12 oz (280–340 g) crayfish until shell is bright red and meat opaque. If grilling: split crayfish lengthwise, brush shells and exposed meat lightly with olive oil, and grill meat-side down over medium-high heat 4–6 minutes, then flip briefly to finish.
2. While crayfish cook, melt butter in a small saucepan over low heat, add minced garlic and cook gently until fragrant but not browned, about 1 minute.
3. Remove from heat and stir in lemon juice, 1/2 tsp sea salt, black pepper, and chopped parsley.
4. Drain boiled crayfish or remove from grill and split tails if not already halved; transfer to plates.
5. Serve hot with the lemon-garlic butter spooned over the crayfish and lemon wedges on the side.