Garlic Butter Umami Crayfish Rolls Recipe


Garlic butter umami crayfish rolls recipe by Noel Hassapladakis from Meat Madia Collective. A New Zealand classic, cooked on the Masterbuilt Gravity Series 8800 Grill.


Crayfish Rolls
Rum & Que Garlic Umami Seasoning Melted Butter
Brioche Rolls
Kewpie Mayo
Lemon Chopped Italian Parsley


Heat Beads Charcoal
Large chopping board
Sharp knife for Crayfish


  1. Fire up the Masterbuilt Gravity Series 800 Grill and set it to 300°F.
  2. Prep the crayfish by twisting off and breaking the crayfish’s tail from the body. Using a sharp knife, make an incision down the centre of the crayfish to take out the vein. Sit the crayfish on top of the shell. 3, Sprinkle the Rum & Que Garlic Butter Umami Seasoning over the crayfish. Secure the fish using a single band, so it stays together during the cook.
  3. Transfer to the grill and cook until the internal temperature of the crayfish reaches 135-140°F.
  4. In the meantime, soak the brioche rolls in melted butter.
  5. Check the internal temperature of the crayfish and remove it if done. Place the brioche rolls on the grill plate to caramelise quickly.
  6. Chop up the crayfish and soak them in a hot butter bath for 2 to 2&½ minutes to finish the cook.
  7. Remove the bread rolls from the BBQ. Mix the chopped crayfish in a separate bowl with kewpie mayo, a squeeze of lemon, another sprinkle of the Rum & Que Garlic Butter Umami seasoning and chopped parsley.
  8. Fill the rolls with the crayfish filling, serve and enjoy!

Watch the video above to see the full method.

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