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Lawyers crayfish

From the one star french chef Patrick Asfaux

Lawyers crayfish
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4.8/5 (1 votes)

Prepare time :
Cooking time :
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Lawyers crayfish Recipe for 4 :

  1. 4 ripe avocadoes
  2. 120g cooked fresh water crayfish
  3. 1/2 red pepper
  4. some chives or chervil
  5. For the cocktail sauce :
  6. 1 egg yolk
  7. 1 tablespoon of Dijon mustard
  8. salt and pepper
  9. 5 cl (2 fl oz) rapeseed oil
  10. 1 tea spoon tomato paste
  11. 1 dash of brandy


-1- Make a mayonnaise sauce with the egg yolk, the mustard and the rapeseed oil. Season well. Then add the tomato paste and the brandy.
-2- Cut the avocadoes in half. Take the stones out.
-3- Put 16 crayfish tails to the side to garnish the avocadoes at the end. Brush them with some olive oil to give them a nice gloss.
-4- Mix well the rest of the crayfish with the your cocktail sauce. Evenly, fill up the avocadoes.

Place a couple of lashings of red pepper on the top of each avocadoes, then two tails of crayfish and finish with a couple of sprigs of chives or few leaves of chervil.
It is a delicious idea, for a summery starter.

Tip: Cut a small base on each side of the avocadoes before cutting them in half. This way they will stand steadily on your plates.
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Que boire avec un(e) Lawyers crayfish :

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