Crayfish Cocktail

For 4 people


  • 700 g raw crayfish
  • 2 Little Gems lettuces, leaves separated and sliced
  • ½ tsp cayenne pepper

For the cocktail sauce

  • 2 free-range egg yolks
  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 300ml Groundnut oil
  • 2 tbsp tomato ketchup
  • 1 tsp Worcestershire sauce
  • 2 dashes Tabasco sauce
  • ½ lemon, juice only
  • Salt and freshly ground black pepper


  1. Cook the crayfish in a steamer until they turn pink. This will take about 5 mins.
  2. Remove and cool before peeling them, discard the shells.
  3. For the cocktail sauce, place the eggs yolks, white wine vinegar and mustard into a food processor and blend until pale and creamy.
  4. With the motor running, pour the oil in gradually, in a steady stream, until you have a thick mayonnaise - you may not need to use all the oil.
  5. Place the mayonnaise into a mixing bowl, add the tomato ketchup, Worcestershire sauce, Tabasco sauce, and lemon juice and mix to combine. Season to taste.
  6. Add the crayfish to the cocktail sauce and combine.
  7. To serve, arrange the Little Gem leaves in the base of each of your serving glasses.
  8. Spoon the mixture on top. Sprinkle over the cayenne pepper and serve.