Crayfish Mousseline

Preparation info

  • Difficulty


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By Peter Gilmore

Published 2014

  • About


  • 600 g (1 lb 5 oz) live Tasmanian crayfish
  • 1 eggwhite
  • fine sea salt
  • 160 ml ( fl oz) pure cream (35% fat)


Plunge the crayfish into a large bucket of heavily iced water for 15 minutes. This will help to humanely dispatch it. After 15 minutes, place the tip of a large sharp knife between the eyes and spike the crayfish. Transfer the crayfish to a large saucepan or stockpot of boiling salted water. Blanch for exactly 1 minute then return the crayfish to the iced water to cool for 10 minutes.

Remove the legs and feelers and reserve in a bowl in the refrigerator. Remove the tail from the head with a sharp heavy knife. Use a pair of scissors to cut away the underside of the crayfish tail shell and carefully remove the meat. Discard the head and tail shell or freeze for another use.

Trim the tail meat of any tougher skin and rough edges and reserve this trim with the legs and feelers. Remove the digestive tract and discard. Slice the cleaned, trimmed tail meat into rough 2 cm (¾ inch) thick slices. Chill in the refrigerator for 1 hour.

You should have around 200 g (7 oz) of raw crayfish flesh. Set up a food processor and process the crayfish flesh on high speed for 20 seconds. Add the eggwhite and a good pinch of salt and process for a further 30 seconds. Stop and scrape down the sides of the food processor bowl. With the motor running, slowly pour in the cream in a thin stream. The mousseline should become thick and glossy by the time all the cream is incorporated. Transfer from the food processor into a small stainless steel bowl, cover and refrigerate until required.