Langouste Grillée Aux Herbes (Crawfish Grilled W/ Herbs)

Ingredients

• 2 medium crawfish, still alive or 1 large lobster, still alive
• 6 ounces butter or cream
• 1/2 cup lemon juice
• 1/4 cup chives, freshly chopped
• 1/4 cup tarragon, freshly chopped
• 1/4 cup chervil, freshly chopped
• salt, to taste
• black pepper, to taste
• 1 tablespoon cayenne powder

Directions

1. 1

   Plunge the crawfish/lobster in boiling salted water. When the crawfish/lobster no longer moves, remove them from the pot and split them into two halves on a plate, using a large knife.

2. 2

   Place each half on a heated oiled grill and cook for 12 minutes. Turn once or twice during cooking.

3. 3

   Mix the remaining ingredients together and baste the crawfish/lobster halves and continue cooking for 10 more minutes. Continue to baste as you turn and cook halves.

4. 4

   Just before serving time, bring sauce to a low boil for one minute, stiring continuously.

5. 5

   Serve lobster/crawfish halves with sauce in dipping container on the side.