West Coast Braai Crayfish Tails with Lemon Garlic Butter
Fresh Cape rock lobster tails grilled over open coals and basted with a zesty garlic butter sauce.
Origin & History
Braaiing crayfish is a beloved tradition along the South African West Coast, often enjoyed right on the beach.
Ingredients
- 8 crayfish tails
- 125g salted butter
- 4 cloves garlic, minced
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley
- Salt and black pepper to taste
Method
- 1
Butterfly the crayfish tails by cutting through the top shell with kitchen shears.
- 2
Melt the butter in a small pan and stir in garlic, lemon juice, and parsley.
- 3
Place tails on the braai grid over medium coals, shell-side down.
- 4
Baste generously with the garlic butter.
- 5
Grill for 5-7 minutes until the meat is opaque and slightly charred.
Top Tips
- Don't overcook or the meat becomes rubbery|Use real butter rather than margarine for the best flavor|Make sure the coals aren't too hot to avoid burning the shells|Serve with extra lemon wedges.
Serve with
Traditionally paired with other South African classics:
Community Kitchen
Every South African family has their own version of this recipe — small tweaks passed down through generations. Do you make yours differently? Share your family variation with the community.
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