Crayfish medallions with Jamo’s summer salad
  |  First Published: March 2012

If you are lucky enough to get your hands on some crayfish (Tasmanian rock lobster) this summer then this is a simple way to enjoy one with the crayfish itself doing all the work for you, cooked up and served chilled in its birthday suit with some fresh lemon and one of my favourite salads too.

I have worked on a full crayfish tail per serve but you could cut that back to half if the budget is tight or the cray pots haven’t been as full as you’d like!



1 crayfish cooked, tail removed and cleaned, and feed tube removed

1 lemon cut into wedges


Small cos lettuce leaves

1 small iceberg lettuce

Cherry tomatoes

Marinated black olives

Shaved parmesan

1 small wholegrain roll toasted

1 chorizo sausage sliced and grilled


50ml balsamic vinegar

1 egg yolk

1 teaspoon chilli seeded mustard

200ml olive oil

Seasoning to taste

Once the crayfish tail is cooked and removed from the body and cleaned, slice the excess meat from the end.

With a serrated knife cut each piece in the lines of the tail where it bends. You should have about five to six pieces and the tail. Cover and chill.

Slice the chorizo sausage length ways and either place under a grill or place between a toasted sandwich maker with the grill plates on. Grill until just crunchy, remove and cool.

Slice the wholegrain roll thinly and toast until biscuit consistency, remove and cool.

To arrange the salad, slice the side off the iceberg lettuce and the pull some of the inside out so you are left with a bowl shape, nick the bottom off so it will sit flat. Arrange the rest of the ingredients inside with as little or as much as you like.

For the dressing place the vinegar, egg yolk and mustard into a sauce bottle or jar and shake vigorously, take the lid off and add the oil and shake again then check the seasoning: dressing done!

Pour over the salad as desired.

Arrange the crayfish tail on a plate with a few lemon wedges as well, now the rest is up to you!

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