Campfire Grilled Crayfish Tails with Shallot Butter Broth

The Knife Merchant Aus
Jun 13
2 min read

Cool nights, coastal air, and the smell of garlic butter sizzling over coals it doesn’t get much much better than this.

As the weather cools across Australia, it’s time to dust off the camp oven, pull on your hoodie, and get a good fire going. There’s a special kind of magic in those first crisp nights of the season, when the mozzies ease up, the ocean’s still warm enough for a quick dip, and dinner is best cooked under the stars.

If you’ve ever pulled a cray off the reef yourself (or scored one off a mate), you’ll know how good they taste grilled over hot coals. This recipe is dead simple, full of flavour, and guaranteed to impress, whether you’re camped up at Sandy Cape or having a cook-up in the backyard.

Pair it with fresh bread, a squeeze of lemon, and your favourite esky companion.

🍴 What You'll Need

Tools of the trade from The Knife Merchant Aus

Victorinox Boning Knife – For clean, precise prep
Cast Iron Skillet – For melting your buttery broth over coals
Tongs – To flip the tails without singeing your knuckles

Shop our fire-cooking essentials here

🧂 Ingredients

5 fresh crayfish tails (raw, cleaned)
4 shallots, finely chopped
1 garlic clove, minced
½ cup butter
¼ cup chicken stock (or a splash of dry white wine)
Juice of half a lemon
1 tsp flake sea salt
3 tbsp chopped fresh coriander (optional but delicious)

🔥 Method

1. Prep the Crays - Use your boning knife to cut down the centre of each tail shell, lengthwise. Gently pry the shell open and lift the meat out slightly, keeping it attached at the base. This helps it cook evenly and look bloody impressive on the plate.

2. Make the Broth - Place your skillet over the fire (or a gas burner if you're at home). Melt the butter, then add the shallots and garlic. Cook until soft and fragrant. Pour in the chicken stock and lemon juice and let it all simmer for 5 minutes. Season with salt and stir through coriander right at the end.

3. Grill Over Coals - Pop the cray tails meat-side down over hot coals or on a hot grill plate. Grill for 5–6 minutes until they start to colour and the shell turns bright red. Flip and cook for another 2–3 minutes until just cooked through and lightly charred.

4. Serve 'Em Up - Plate up your grilled tails and spoon over the warm shallot butter broth. Serve with lemon wedges, grilled sourdough, and whatever’s in your cup.

🛠 Fire Food Tip

The right knife makes prepping seafood quicker, cleaner, and safer. Our Victorinox boning knives are the real MVPs when it comes to cracking into crays.