Antony Batt O’Sullivan of Allihies once made a living catching crawfish off the south-west coast of Ireland, but while the lobster has survived the crawfish is harder to find, and most crawfish sold in Europe is imported from India.
They are needed because grilled crawfish is still very popular, especially in France.
Crawfish with a total weight of 17 kilograms fetched fifty three pounds in the old Irish money in 1974
- 600 g crawfish
- 30 ml olive oil
- 10 g black pepper
- 5 g salt
With a sharp knife cut the crawfish along their length, remove digestive tract and brown material.
Season lavishly, drizzle with olive oil, leave to marinade for 30 minutes.
Cook under a very hot grill for five minutes.
Serve with the cooking juices.