In which we enjoy recently caught crayfish on the back of a boat
If the apotheosis of the Australia Day weekend is wearing the Australian flag like some kind of gormless synthetic textile superman, then it officially does dingoes. However, there is fun to be had on the back of a boat moored off Rottnest, where the captain pops off and comes back with crays. Most decent, very Australian.
Crayfish/Western Rock Lobster with Garlic Butter
1 large boat
1 obliging friend
3 crayfish
2 local purple garlic clove, crushed
some celery leaves, chopped
splash of hot chili sauce
1 fistful of butter
Send crayfish to sleep in the chest freezer then slice in half. Clean out the head.
Allow butter to melt in the sun and then smoosh in the garlic, celery, and sauce.
Pop crayfish meat down on the BBQ to sear, then flip over and liberally baste with butter. Eat with mango salsa and frosty cold beer.
I don't recall enjoying crayfish this much since I was in Playas de Rosarito with a mariachi band for accompaniment.
14 Comments:
holy crap, remind me to run the next time you ask me to take a nap in a chest freezer.
although, my head needs cleaning out from time to time.
2/02/2007 10:03:00 pm
This is actually pretty funny to American readers, since crayfish here are little, under 15cm lobster-like arthropods which live under rocks in freshwater streams.
2/03/2007 05:33:00 am
i want one of those too!! where do you find one? an obliging friend that is.
oh. nice looking crayfish.. all we had for australia day was pizza, beer and a dvd. :)
2/03/2007 08:03:00 am
Santos
You'll be right, you're used to the heat, but a northern european backpacker...
Phil
Yeah it does my head in. I thought they were crawfish. We call the under rock in stream ones yabbies.
ilingc
Oh just hang around law firms, doctor's surgeries, yacht clubs long enough.
That's about 315 other days of the week for me.
2/03/2007 09:16:00 am
I'm so jealous. I knew that was Rottnest as soon as I saw the photo.
2/03/2007 12:24:00 pm
It's a lovely place. The nothingness of the actual island drives you to the sea (or drink).
2/03/2007 02:49:00 pm
It was grey and miserable in London on Australia day - and you b*stards beat us at cricket as well.
2/06/2007 01:15:00 am
Such a perfect day...
2/07/2007 10:02:00 pm
Hi Richard
Well the night was dark and stormy, if that's any consolation.
Gracianne
Oooh I'm going to have to listen to some Lou Reed now.
2/08/2007 02:58:00 pm
Okay, that's a pretty good Oz day.
And yes, I'm jealous. I'm pretty sure I've moored in that exact bay (Thompson's?) and eaten a jolly fine freshly killed garfish sashimi.
My only criticism is that you seem, in your casual "clean out the head" line, to have neglected the culinary opportunities therein. Next time, reserve all scrapings from the headal region, then collect the shells after the barbie and simmer it all for half an hour. Strain, then reduce/dilute as required. Add cream (about 1/4 the volume of stock) heat slowly, season (maybe a bit of parsley too) and then you got yourself some serious quality.
Optional toasted saffron from the start of the simmer will do that little bit of extra magic.
Send some kid off with a dinghy and bike to the Rotto bakery for crusty bread to go with.
2/08/2007 03:30:00 pm
Stark Bay - would normally be a nice quiet spot I imagine but even so, not heaving like Thomsons.
Ooh yeah garfish, would have been lovely, there were a few swimming around. Didn't have a fishing line though (I think we were going for the impractical gin palace vibe). Also quite a few white bait in the bay too.
Yes well spotted, that was a deferment to the captain as is the diplomacy of the sea. I usually try and make a bisque but just with the shells. Is it the brown roe that you add and is it just simmering in its own juices?
Great stuff.
2/08/2007 03:49:00 pm
What a beautiful picture!! I've never had fresh crayfish, and that looks tempting/
2/08/2007 05:00:00 pm
Nice photo. Even nicer critters. Yum.
2/28/2007 10:52:00 pm
Hey Pim, how's it going?
Critters! Them's good eatin'
3/03/2007 09:05:00 pm
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