- 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
- 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.