Step 1
In a mixing bowl, combine butter, saltbush leaves, chili, garlic and lemon, seasoning with salt and pepper.

Step 2
Place crayfish in the freezer for approximately 2 hours (ensuring it is placed on it’s back on a flat, non-slip surface with claws tied to clearly expose the underside).

Step 3
To slice crayfish, place a sharp knife on the head beneath the mouth parts and sharply cut through the head, then backwards towards the tail. Open out to reveal the 2 parts.

Step 4
Discard the dark intestinal vein, stomach sac and gills, then crack claws slightly in half crossways.

Step 5
Transfer crayfish, flesh-side up, to a prepared baking tray and drizzle with oil. Heat up your Euro BBQ grill to high-heat and add the crayfish, flesh-side down, cooking for 4 minutes or until slightly charred.

Step 6
Turn crayfish flesh-side up and using a spoon, spread flesh with saltbush butter mixture. Cook for a further 8-10 minutes or until crayfish is just cooked through (this way it will be nice and tender). Add saltbush leaves to the grill during the final 5 minutes of cooking aiming for a slight char.

Step 7
To serve, scatter crayfish with charred saltbush leaves, lemon wedges and finger lime pearls and enjoy!