Crayfish Tails or King Prawns with Grilled Plums & Chilli Butter

Jenny Morris, Plums

Decadent, spicy, and ready to impress.

When you want to spoil someone (or yourself), this is the one.

Sweet-fleshed crayfish meets the sultry acidity of grilled plums, smoky, sticky, and just tart enough to make the butter blush.

It’s rich, fiery, and outrageously romantic… the kind of a dish that demands Champagne and candlelight.
Serves 2

PAIR WITH:

Chilled Champagne or sparkling rosé

A side of garlicky greens or buttered couscous, soft candlelight and a reason to linger….

Ingredients:

  • 2 crayfish tails, halved lengthways
  • 3 Tbsp butter, melted
  • 1 red chilli, finely chopped
  • 2 ripe plums, halved and grilled until smoky
  • Juice of ½ lemon
  • Sea salt and cracked black pepper
  • Fresh herbs (parsley, dill, or microgreens) for garnish

Method

Mix your butter magic:

  1. In a small bowl, combine melted butter with chopped chilli, lemon juice, salt, and pepper.
    Brush and grill:
  2. Brush the crayfish generously with the chilli butter.
  3. Grill, flesh side down first, for 4–5 minutes or until the meat turns opaque and lightly charred at the edges.
    Plum perfection:
  4. Grill the halved plums, cut side down, until smoky and caramelised.
  5. Their sweet acidity works magically with the tender, sweet flesh of the crayfish, a perfect balance of land and sea.

Serve with a flourish:

Arrange crayfish and plums on warm plates.
Drizzle with extra chilli butter.