Crayfish Boil

NZ crayfish (Jasus edwardsii, the spiny red rock lobster, known locally as 'crayfish' not 'lobster') is one of the country's most prized seafoods. The best come from Kaikōura (South Island east coast) and the Chatham Islands — cold, deep, pristine waters that produce sweet, firm, intensely flavored meat. The classic NZ preparation is simple: split the crayfish lengthwise, brush with garlic butter, and grill (or boil and serve with butter). The dish is the centerpiece of any special occasion — a wedding, a birthday, a reunion — and is served at waterfront restaurants from Kaikōura to the Coromandel.

Half a crayfish on a plate, the shell deep red-orange, the meat white and translucent, glistening with garlic butter. The tail meat is sweet, firm, almost crunchy; the legs and claws yield smaller, tenderer bites. A squeeze of lemon, a piece of bread to soak the butter. It is the most luxurious taste of the NZ coast.

The crayfish is killed humanely (a knife through the head), split lengthwise, and the digestive tract removed. It is then either boiled (5-8 minutes in salted water, depending on size) or grilled (flesh-side up, brushed with garlic butter, under high heat for 6-8 minutes). The garlic butter is made by mixing softened butter with crushed garlic, parsley, and lemon juice. The crayfish must not be overcooked — it goes rubbery and dry.