ready in 25 min.
Place the shellfish in boiling, salted water head first and cook for 10 min. Remove from the water and cut in half lengthways. Place on the hot grill, shell down and grill for 5 min.
Heat the butter with pinch of saffron and season with salt, lemon juice and cayenne pepper. Drizzle onto the flesh of the shellfish and serve. Goes well with rice and seaweed.