Ingredients

Steps

1. Put your crayfish either in the freezer or an ice bath of water to chill it down. Bring a large pot of water to the boil and fully submerge the crayfish in it. Cook for 7 minutes, making sure it doesn’t come back to a rolling boil. Remove the crayfish, drain and leave to sit on a tray at room temperature for 30 minutes.
2. Scrub the potatoes and place in a saucepan of cold salted water on the stove. Bring to a simmer, turn down the heat and cook until tender but not falling apart. Take off the heat and leave to cool in the water. Then drain completely and dice each potato in roughly 2 cm cubes. When at room temperature, mix with the mayonnaise, sour cream, shallot and lovage.
3. To prepare the tail, taking the head of the crayfish in one hands and the tail in the other, twist the tail away from the head. Then, you can either crack the tail gently with your hands and peel away the shell or, using scissors, cut either side of the soft carapace underneath, then remove this piece and the tail from the shell. Once this is achieved, using a sharp knife, cut the tail down the centre lengthways and remove the vein running the length of the tail. Slice the tail into 1 cm medallions and reserve.
4. To serve, trim the base of the lettuce leaves and arrange a bed of them on a platter, top with the medallions of crayfish, a squeeze of lemon, cracked black pepper and the dressed potato.