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.
Ingredients for 2 pers.:
- 1/4 cucumber
- 1/2 red onion
- 100 gr crayfish
- 1/2 lime
- 2 tbsp mascarpone
- 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.