|Green crayfish||1 Large|
|Butter/Margarine||4 Ounce, melted|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), crushed|
Break crayfish in half and split the tail down the centre.
Combine butter, lemon juice, salt and pepper and garlic, mix together thoroughly.
Place crayfish tail, shell side down, on barbecue over medium coals, baste generously with lemon butter.
Barbecue crayfish for approximately 5 minutes, baste again, turn and cook for 2 minutes.
Continue to barbecue crayfish in this way, 5 minutes on the shell side, 2 minutes on the meat side until crayfish has been cooked for approximately 15-20 minutes in all.
When crayfish meat is white and the shell is bright red, the crayfish is cooked, serve immediately.
Warm any remaining lemon butter and serve with the crayfish.