CRAYFISH ROLLS

SERVES 4

INGREDIENTS

• 1 x 600g raw crayfish/lobster (we used Flinders Island Crayfish - Southern Rock Lobster - a national finalist in the delicious. Harvey Norman Produce Awards).

• 1 tsp black peppercorns

• ¼ cup (60ml) white wine vinegar

• ½ cup (125ml) pure (thin) cream

• 70g cold unsalted butter, chopped

• 1 tbsp lemon juice

• Partially halved small brioche rolls

• Watercress, to serve

METHOD

1 Bring a large saucepan of water to a rapid boil.

2 Add crayfish, cover pan with a lid, and cook the crayfish for 8 minutes to cook through.

3 Transfer crayfish immediately to a bowl of iced water and stand for 5 minutes.

4 Transfer to a chopping board, halve lengthways and remove flesh (discard shell, or reserve for later use, such as a bouillabaisse stock).

5 Meanwhile, to make the beurre blanc, place peppercorns, vinegar and cream in a saucepan over high heat and bring to a simmer.

6 Cook for 3-5 minutes or until reduced by half.

7 Remove from the heat and gradually whisk in butter or lemon juice until all combined (add hot water, 1 teaspoon at a time to reach desired consistency).

8 Fill rolls with crayfish and drizzle with beurre blanc.

9 Top with watercress to serve.