This recipe uses Gourmetchef’s Cheesy Mornay Sauce. Cooking a crayfish can seem a bit daunting – all those spiky antennae, swimmerets, and curious body parts to negotiate! We show you how in a few easy steps …
Step 1: If you’re after presentation, then buy a fresh crayfish (rock lobster). We bought our Western Rock Lobster from Kailis Bros, Leederville. I would recommend half a crayfish per person. Place the crayfish in a large stockpot and bring to the boil. Boil for about four minutes (no longer or the flesh will toughen).
Step 4: The two halves should look like this. With a spoon, remove the bits that look unappetising (yellow parts in the photo). These are digestive glands, bits of digestive tract and nerve cords. Rinse the crayfish to clear away anything else that looks suspicious!
Step 8: Serve on a bed of lettuce and lemon wedges. Enjoy!