- 12 large crayfish, whole
- 2 kg/4lbs 6oz coarse rock salt
- 20 whole star anise
- 2 tbsp coriander seeds
- 110g/4oz butter
- one lemon, zest and 1 tbsp juice only
- sprig lemon thyme (ordinary thyme will do if you can't find lemon thyme)
- palm sugar or light brown muscovado sugar, to taste (optional)
- Preheat the oven to 180C/355F/Gas 4 (the Hairy Bikers light an outdoor fire to cook theirs).
- Part-fill a large cast iron pan with the rock salt, to a depth of at least 5cm (2in). Bury the star anise and coriander seeds randomly throughout the salt.
- Transfer to the oven (or onto the fire) and leave until the salt is hot and the star anise is beginning to fume.
- Add the crayfish to the pan, on top of the salt, cover and bake for about 15 minutes.
- Meanwhile, prepare the lemon butter. Melt the butter in a pan then add the lemon zest and juice and the sprig of lemon thyme. Leave to infuse for a few minutes. If this is too sour, add a little palm sugar or light brown muscovado sugar, to taste.
- When the crayfish are cooked, take the pan out of the oven and serve the crayfish still in the pan with the lemon butter on the side.
- Eat the tail meat and dip in the sauce.