Crayfish (Lobster) with Chilli Onion Dipping Sauce

2 October 2016 By


  • 1 steamed crayfish

Dipping Sauce


  1. On a chopping board, place the cooked lobster on its back. Stretch the tail out so the lobster becomes flat.
  2. Use a sharp knife and cut through the centre of the lobster on the underside of the body. Slide the knife right down to the tail and cut straight down the middle.
  3. Turn the lobster around and cut through the top of the lobster’s head and right down to the tail.
  4. Pull the lobster apart and clean/wash the head area.
  5. Carefully place the lobster meat back into the shell, pink side up. Squeeze a lemon wedge over the lobster meat and brush liberally with extra Latasha’s Kitchen Chilli Oil.
  6. In a bowl, combine all the ingredients for the dipping sauce.
  7. Place one half of the crayfish on a serving platter. Serve with dipping sauce in a ramekin dish on the side and with a fresh thinly sliced fennel, cucumber and tomato salad. Repeat with the second half.

TIP: Crayfish can be steamed, boiled, grilled or purchased already cooked.