Ingredients

• 32 raw crayfish
• 2 Little Gem lettuces
• leaves separated
• ½ tsp cayenne pepper
• 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
• 8 slices white bread
• crusts removed

Directions

• Steam the crayfish for 4-5 minutes
• or until pink. Remove from the pan
• set aside to cool and peel. (Keep four crayfish whole for the garnish.)
• For the cocktail sauce
• whisk the eggs
• white wine vinegar and mustard into a food processor until pale and creamy. With the motor running
• pour in the oil in a steady stream
• until the mixture thickens into a mayonnaise.
• Spoon the mayonnaise into a bowl
• then stir in the tomato ketchup
• Worcestershire sauce
• Tabasco
• brandy and lemon juice until well combined. Season with salt and freshly ground black pepper. Stir in the crayfish tails.
• For the melba toast
• grill both sides of the bread until golden-brown
• then cut the toast slices in half horizontally. Grill the soft inner sides until golden-brown
• then cut the toast slices into quarters diagonally.
• To serve
• arrange the lettuce leaves into the bottom of a glass and top with the crayfish cocktail.
• Dust with cayenne pepper and garnish with the reserved crayfish. Serve the melba toast alongside.