Ingredients

• 1 large handful slightly stale
• rustic-style bread
• torn into pieces
• large handful hazelnuts
• 1 lemon
• zest and juice
• 125g/4oz butter
• cut into small cubes
• 2 garlic cloves
• chopped
• splash pastis
• sea salt and freshly ground black pepper
• large handful fresh parsley leaves
• chopped
• 30 raw signal crayfish (substitute with langoustines if unavailable)
• lemon wedges
• to serve

Directions

• Preheat the grill to its highest setting.
• Place the bread into a food processor and blend into medium-sized breadcrumbs.
• Add the remaining stuffing ingredients
• except for the parsley
• to the breadcrumbs and blend until thoroughly combined. (If it becomes a lump
• remove the lid and break it up a little with a spoon.) Stir in the chopped parsely.
• For the crayfish
• using a sharp knife
• cut all of the crayfish lengthways from tip to tail. Remove any waste sacs from the crayfish.
• Arrange the crayfish
• side-by-side
• on a roasting tray. Smear up a generous amount of the stuffing onto the flesh side of each crayfish half.
• Sprinkle the crayfish with salt and place under the grill. Grill for 4-5 minutes
• or until completely cooked through. The shells will turn completely red when cooked. If there are any remaining signs of dark brown or blue colouring
• they are not ready and require a few minutes more.
• To serve
• transfer the cooked crayfish to a plate
• and arrange in rows. Serve with lemon wedges.