Crayfish Lunch on the deck @ La Vista

It is always with great awe and excitement that I look at the bounty of the ocean. We were lucky enough to get a clutch of crayfish whilst on holiday at our South Coast cottage.

I made a bouillon of white wine, celery, lemon, onion and parsley, in which I poached the whole crays three at a time (we were spoilt! 9 awesome specimens!)

Once the juicy delectable meat was extracted from the shells we decided to keep it simple, and I served the tails on a bed of dressed rocket with course salt and pepper to sprinkle, sliced red chili on the side and a homemade aoli with a vicious garlic kick.

No words can describe....