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Crayfish with Endive and Lime Mayonnaise



  • Crayfish or Lobster Tail – 1, cooked
  • Endive or Coral Lettuce – 1
  • Fresh Chervil – few sprigs
  • Dill – few sprigs
  • Coriander – few sprigs
  • Lime Mayonnaise


  1. To remove the crayfish meat, cut along the edges of the under-shell with a short knife.
  2. Lift off the shell and ease out the tail meat.
  3. Cut the flesh into thin slices or chunks.
  4. Pile greens and herbs onto plates and arrange the crayfish slices on top.
  5. Drizzle with lime mayonnaise.
  6. Serve.

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