Grilled crayfish with herb butter

Preheat the oven to 220°C.

Place 200g butter and 125g crème fraîche in a blender. Add 50ml each fresh parsley, dill, basil, chervil and watercress. Pulse in the blender until broken up. Add 15ml (1 tbsp) pernod or pastis, 2 anchovy fillets, 1 chopped dill cucumber, 2,5ml (½ tsp) curry powder and a few drops tabasco, and pulse until smooth.

Cut 6 crayfish tails in half and clean. Top with the herb butter and bake in the oven, 8 – 10 minutes.

Spoon more butter over the crayfish tails and serve with fresh lemon and crusty bread.