Method

• 1.
  For the saltbush butter, combine all the ingredients in a bowl. Season with salt and pepper, then chill until needed.

• 2.
  Place crayfish in the freezer for 2 hours (this will put it to sleep). Place on its back on a flat, non-slip work surface with claws tied to clearly expose the under surface.
• 3.
  Place a sharp knife on the head beneath the mouth parts. Cut through the head, then backwards towards the tail. Open out to reveal the 2 parts.
• 4.
  Remove and discard the dark intestinal vein, stomach sac and gills. Crack claws slightly in half crossways with a cleaver.
• 5.
  Transfer crayfish, flesh-side up, to a baking tray and drizzle with oil. Heat a chargrill pan over high heat and add the crayfish, flesh-side down. Cook for 4 minutes or until slightly charred.
• 6.
  Turn, then, using a spoon, spread flesh with the saltbush butter. Cook for a further 8-10 minutes until the cray fish is just cooked through. Add saltbush leaves to the chargrill for the final 5 minutes of cooking to char slightly.
• 7.
  Serve the crayfish hot, scattered with charred salt bush leaves, lemon wedges and finger lime pearls.