Crayfish (Lobster) with Beetroot & Balsamic Dip

3 October 2016 By


1 cooked crayfish, cut in half (length ways)

Dipping Sauce

3 tbsp EVOO

2 tbsp Latasha’s Kitchen Beetroot & Horseradish relish

1 tbsp Latasha’s Kitchen Caramelised Balsamic Vinegar

1 tbsp tabasco sauce

2 tsp wholegrain mustard


  1. Place the lobster on a chopping board on its back and stretch the tail out so the lobster becomes flat.
  2. Using a sharp knife, cut through the centre of the lobster on the underside of the body. Slide the knife down the tail and cut straight down the middle.
  3. Turn the lobster around and cut through the top of the lobsters head and down the tail.
  4. Pull the lobster apart and clean the head area.
  5. Carefully place the lobster meat back into the shell pink side up. Squeeze a lemon wedge over the meat.
  6. Place crayfish on a serving platter. Serve with dipping sauce on the side and with a fresh crunchy salad.

PS. Crayfish can be prepared steamed, boiled, grilled or purchased cooked.