Split as many raw crayfish as required down the middle and clean if necessary, removing intestine.

Over low heat Heat Beads^® BBQ Briquettes gently melt some good knobs of butter.

Finely chop two garlic cloves, one large deseeded red chilli and add to the butter, bringing only up to the point where the butter is melted and runs freely (it is essential the butter does not get too hot and split!!!).

Over a hot Weber grill with hot Heat Beads^® BBQ Briquettes place the crayfish shell side down, and immediately begin basting the flesh with the butter mix, using a pastry brush. Continue so that flesh stays moist and until it begins to turn opaque around the edges.

Give the flesh one last good baste and flip the crayfish flesh side down for no more than 1 minute.

Remove from the grill and serve immediately, one portion per person, with a wedge of lemon and a simple rocket, balsamic and shaved parmesan salad.

Season to taste. I would recommend a pinot grigio or good quality light Verdelho to accompany.