Start by getting your mayonnaise ready.

set your oven to 230 degrees Celsius.

Split the crayfish on the long edge. Grab a sturdy knife and run the tip through the head right behind the eyes. Fold the tail flat out fold the knife down to split the crayfish in two.

spread the crayfish out on a baking tray.

Pop the butter, dill, garlic, parsley, and chives into a blender and spin it all until you have a creamy butter.

Add the butter to a piping bag and squeeze out a string of butter on top of all the white meat on the crayfish tails.

Bake the crayfish and claws until all the butter is melted and bubbling.at the end of the baking time add some bread to make it warm and crisp for serving.