Crayfish (lobster) mayonnaise

Crayfish (lobster) mayonnaise

By
From
The Margaret Fulton Cookbook
Serves
2
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 crayfish, cooked
1 lettuce heart, quartered, or watercress
1 lebanese cucumber, peeled and sliced
lemon wedges
2/3 cup Mayonnaise

Method

  1. Cut the crayfish in half lengthwise. Lift out the flesh from each half and cut in thick slices. Replace in the opposite half-shell. Serve on a plate with lettuce heart quarters, cucumber slices and lemon wedges. Serve the mayonnaise separately.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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