- Crayfish or Lobster Tail – 1, cooked
- Endive or Coral Lettuce – 1
- Fresh Chervil – few sprigs
- Dill – few sprigs
- Coriander – few sprigs
- Lime Mayonnaise
- To remove the crayfish meat, cut along the edges of the under-shell with a short knife.
- Lift off the shell and ease out the tail meat.
- Cut the flesh into thin slices or chunks.
- Pile greens and herbs onto plates and arrange the crayfish slices on top.
- Drizzle with lime mayonnaise.