Tasmanian Crayfish Rolls
Lazy lunches are what summer days off are all about. But just because you’re looking for the ultimate in public holiday chill doesn’t mean you have to sacrifice taste. These buns feature Tasmanian crayfish bathed in mayonnaise and encased in a crusty roll. There’s no cooking required, just a quick assembly job and you can get back to enjoying your day off.
How long will it take?
5 minutes
What’s the serving size?
Serves 2
What do I need?
- 250 g cooked crayfish meat, roughly diced
- 100 g mayonnaise
- 2 spring onions, finely chopped
- 1 stick celery, finely diced
- 2 tbsp chopped chives
- 2 crusty rolls
- 2 tbsp butter
- Lettuce leaves to serve
How do I make it?
- Remove crayfish from the shell and roughly dice.
- Combine mayonnaise, spring onions and celery in a bowl. Add crayfish and season to taste.
- Cut rolls in half and spread with butter. Top with lettuce leaf and lobster mix and sprinkle with chives. Serve immediately.
