Step 1

Submerge the crayfish in fresh water for about 30 minutes. Bring a large saucepan or stockpot of salted water to the boil, then add the crayfish and simmer for 5 minutes. Remove from the water and chill.

Step 2

Once the crayfish are cool enough to handle, split them in half lengthways. Oil a barbecue hotplate and sprinkle with a little salt, then turn on the heat.

Step 3

Place the crayfish meat-side down and grill for 2 minutes on a medium heat. Turn and grill for 2 minutes. Sprinkle generously with herbs, garlic butter and lemon juice.

Step 4

Arrange the bread, lettuce and rice on platters, then place the crayfish on top. Garnish with mint, nasturtium and lemon.