CRAYFISH RITZ

SERVES 8 For basic mayonnaise 1 egg

2T lemon juice

1t garlic, grated or finely chopped

1t Dijon mustard

1 cup sunflower oil sea salt, to taste

For crayfish 5 live crayfish

400g shrimps, cooked, peeled and deveined 1⁄2 cup basic mayonnaise 1⁄4 cup tomato sauce juice of 2 limes

100g spring onion

3 ripe avocados, chopped

(optional) fresh limes, to serve

Maldon salt, to serve gold flecks (optional)

For the mayonnaise

1. Place all the ingredients except for the oil in a food processor. Blend until combined then, with the motor running, slowly add the oil, one drop at a time, until the mayonnaise starts to thicken. Season and set aside.

For the crayfish

1. The most humane way to cook crayfish is to first place them in the freezer, which slowly puts them to sleep. Bring a large pot of heavily salted water to the boil (sea water is best, but of course this is not always practical) and add the crayfish. Cook until crimson, about 5 minutes. Remove from the pot and place in iced water to stop the cooking process. When cool enough to handle, cut each crayfish in half, remove the vein and carefully remove the flesh and chop into chunks. Set aside to cool. 2. In a large bowl, mix together the cooked shrimps, crayfish, mayonnaise, tomato sauce, spring onion,