By Fiordland Lobster Company
Serves 2 people
2 cooked Crayfish (each approximately 500gr or 1 x 1kg)
Brandy or Chardonnay to taste
300ml freshly made Béchamel (White) Sauce
3 Tablespoons of Fresh Cream
1 level Dessertspoon of Dijon Mustard
Salt & Pepper
6 level Tablespoons of finely grated Cheddar Cheese
Halve crayfish lengthwise, discarding the stomach.
Remove the meat and cut into neat cubes.
Combine sauce with the cream and the mustard. Heat it through gently without boiling and season to taste.
Add a little brandy or chardonnay, (brandy gives a stronger, rounded flavour).
Cover the base of the crayfish shells with a little sauce, and arrange the crayfish meat on top.
Coat with the remaining sauce and sprinkle with cheese.
Brown under a hot grill.
Chef’s Comments: This dish is nice served with new potatoes or steamed rice.