Crayfish and mussels with grilled pointed cabbage and cheese crackers

➊ Halve the pointed cabbage and grill the cut sides until golden brown. Then cut into strips, drizzle with sesame oil, and sprinkle with sesame seeds.

➋ Melt the butter in a small saucepan, finely chop three cloves of garlic, and mix everything together. Remove the freshly caught lobsters from the bucket of ice this morning. The cold not only keeps the animals fresh but also very calm, making them easy to split in half, thus killing them instantly. Split the lobsters in half lengthwise. Place the halves directly onto the grill and brush with the garlic butter. Grill for 3–5 minutes.

➌ Wash and brush the mussels, removing their beards. Discard any that are damaged or that don't close when tapped. Place the mussels that are good in a fireproof dish over the embers, or use a plancha or griddle.

➍ In a bowl, combine the olive oil, parsley, remaining garlic (chopped), and lemon juice. Season with salt and pepper. Once the mussels have opened, pour the mixture over the mussels and continue grilling for a few more minutes.

➎ For the cheese crackers, prepare a dough from flour, butter, and cheese and roll it out thinly. Brush with egg yolk and sprinkle with salt, chili flakes, and sesame seeds. Cut into pieces (alternatively, use a cookie cutter) and grill on a plancha or griddle at 200°C for 5–10 minutes. Arrange everything on plates.

Slow Joe: "I always grill crawfish freshly caught—and don't pre-cook them. If you cook them first and then grill them, they become too rubbery and tough for my taste."