Crayfish Mousseline

• 600 g (1 lb 5 oz) live Tasmanian crayfish
• 1

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.

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