Crayfish

Dispatch crayfish humanely by placing in the freezer for thirty minutes to sedate. Split each in half lengthwise with a sharp heavy knife.

Remove the digestive tract and rinse halves under cold water. Pat dry with paper towels.

Melt butter in a small pan and add garlic, cooking for one minute. Stir in parsley, lemon juice, salt, and pepper.

Brush the crayfish flesh generously with garlic butter. Place flesh-side down on a hot grill for three minutes.

Turn over and grill shell-side down for five minutes, basting frequently with remaining garlic butter.

Serve immediately on a platter with lemon wedges and any remaining garlic butter for dipping.