Tristan Crayfish with Lime Salt & Cocktail Sauce

Ingredients

2 Angelakis Whole Cooked Tristan Crayfish

2-3 Limes, to Serve

2 tsp Lime Zest

3 tbls SeaSalt

Cocktail Sauce

1 Cup Whole Egg Mayonnaise 

½ Cup Tomato Ketjap

¼ Cup Thick Cream

1 tbls Horseradish

1 tbls Worcestershire sauce

Dash of Tabasco sauce

Sea salt & Freshly ground black pepper

Method

To prepare the Tristan crayfish tails, place the crayfish tail belly side down on a chopping bard, using a large sharp knife cut forward from the back of the head area and press down the length of the body firmly to halve, turn the crayfish around and cut through the tail. Remove the insides & intestinal tract, rinse under cold water & pat dry with paper towel.

Serve on a platter with the lime salt, cocktail sauce & extra lime wedges.

Cocktail Sauce

Combine all ingredients in a small bowl & whisk together, taste and season with sea salt & ground black pepper. This sauce will keep in the fridge for 4-5 days.