If you're lucky enough to sink your teeth into some crayfish this season, try it in this burger with crunchy iceberg lettuce and homemade lemon mayonnaise.
|1 tsp||Dijon mustard|
|1 cup||Olive oil, lighter-style|
For the rolls:
|250 g||Crayfish tails|
|2 tbsp||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
|1 to taste||Lemon juice|
- To make the mayonnaise, place the egg, juice of ½ lemon, and mustard in a food processor. Blend well then drizzle in the oil with the machine running. Once the oil is incorporated the mayonnaise should be thick and unctuous. Season to taste and keep refrigerated. Keeps 2-3 days, well covered.
- Spread mayonnaise over the split bread rolls.
- Slice the crayfish tail and divide it into four portions. Toss the chopped parsley through the lettuce, place a portion in each roll and top with the crayfish slices and a sprinkling of salt, pepper and a squeeze of lemon juice. Serve at once.