Quick and fresh amuse-bouche with crayfish and slightly sour cucumber. This amuse is easy to make and you can prep it well in advance before serving.

15 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 1/4 cucumber
  • 1/2 red onion
  • 100 gr crayfish
  • 1/2 lime
  • Dille
  • 2 tbsp mascarpone
  • pepper
  • parsley
  • olive oil
  • 2 tbsp red wine vinegar

How to prepare it:

Peel and chop the onion. Put a small frying pan on the heat and melt some butter in it. Once the butter has melted, add the chopped onion and sauté for 1 minute. Now add the crayfish and some parsley. Bake for 5 minutes, then leave to cool.

Wash and peel the cucumber. Remove the seeds from the cucumber. Cut the cucumber into very small cubes. Stir a bit of olive oil and the red vinegar. Pour the dressing over the cucumber and stir well.

Put the mascarpone with a lot of dill, pepper and the juice of 1/2 lime in a small bowl and stir well.

Place a scoop of the cucumber at the bottom of your serving dish. Add a large scoop of the cooled lobsters and finish with a pinch of mascarpone and a parsley leaf.