Langouste Grillee Aux Herbes (Crawfish Grilled W/ Herbs)

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

1. Plunge the crawfish/lobster in boiling salted water.
2. 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.
3. Place each half on a heated oiled grill and cook for 12 minutes.
4. Turn once or twice during cooking.
5. Mix the remaining ingredients together and baste the crawfish/lobster halves and continue cooking for 10 more minutes.
6. Continue to baste as you turn and cook halves.
7. Just before serving time, bring sauce to a low boil for one minute, stirring continuously.
8. Serve lobster/crawfish halves with sauce in dipping container on the side.

crawfish, butter, lemon juice, chives, tarragon, chervil, salt, black pepper, cayenne powder

Taken from www.food.com/recipe/langouste-grill-e-aux-herbes-crawfish-grilled-w-herbs-306641 (may not work)