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.