Crayfish Cocktail with Crispy Melba Toast Recipe

This updated take on a classic prawn cocktail makes an elegant starter, especially for festive occasions.

Ingredients

• 32 raw crayfish
• 2 Little Gem lettuces, leaves separated
• ½ tsp cayenne pepper

For the cocktail sauce

• 2 free-range egg yolks
• 2 tsp white wine vinegar
• 1 tsp Dijon mustard
• 300ml/10fl oz rapeseed oil
• 2 tbsp tomato ketchup
• 1 tbsp Worcestershire sauce
• 2 dashes Tabasco sauce
• 1 tbsp brandy
• ½ lemon, juice only

For the melba toast

• 8 slices white bread, crusts removed

Preparation method

1. Place the crayfish in a steamer or a pan with a lid and steam for 4–5 minutes, until the shells turn pink. Remove, cool slightly, then peel the crayfish and set the tails aside. Reserve four whole crayfish for garnish.

2. Make the cocktail sauce by combining the egg yolks, white wine vinegar and Dijon mustard in a food processor or blender. Process until the mixture is pale and creamy.

3. With the motor running, pour the rapeseed oil in a slow, steady stream to emulsify into a mayonnaise. Transfer the mayonnaise to a bowl and fold in the tomato ketchup, Worcestershire sauce, Tabasco, brandy and lemon juice. Season to taste with salt and freshly ground black pepper. Gently stir in the crayfish tails.

4. Prepare the melba toast by grilling both sides of each bread slice until golden. Slice each piece in half horizontally, then grill the soft inner surfaces until crisp and golden. Finally, cut each slice into diagonal quarters.

5. To assemble, place a few Little Gem lettuce leaves into the base of each serving glass or bowl. Spoon the crayfish cocktail over the leaves.

6. Finish with a light dusting of cayenne pepper and top with the reserved whole crayfish for garnish. Serve immediately with the melba toast on the side.