Ingredients

Steps

• Preheat the grill to its highest setting.
• Blend the bread in a food processor to form medium breadcrumbs.
• Add hazelnuts, lemon zest, juice, butter, garlic, and pastis to the processor and blend.
• Stir the chopped parsley into the stuffing mixture.
• Cut each crayfish lengthways from tip to tail and remove any waste sacs.
• Arrange crayfish halves on a roasting tray and smear the flesh side with stuffing.
• Season with salt and grill for 4 to 5 minutes until shells are red and cooked through.
• Arrange the cooked crayfish on a plate and serve with lemon wedges.