Warm salad of Jervis Bay crayfish, yellow chilli mayo & pebre salsa
Serves: 4

Note: You can use raw or cooked crayfish for this dish. Wharf Rd uses live lobsters to ensure freshness. Also, Wharf Rd makes their own mayonnaise for the salad. You can do the same, or use your favourite store bought mayo.

For the yellow chilli mayo – roast the chilli or capsicum in a hot oven until it blisters. Place into a bowl and cover with cling wrap and leave for 10 minutes to steam. Peel the off the skin, remove any seeds and place in a blender and purée until smooth. Allow to cool then fold through the mayonnaise and add lemon juice and cayenne pepper to taste.

For the pebre salsa – cut the tomatoes in half, scoop out the seeds and discard. Dice the tomatoes as fine as possible along with the eschallot, chilli and garlic. Roughly chop the coriander leaves then combine all the ingredients well with the oil and vinegar and season to taste with sea salt.

Place a flying pan over a medium heat and gently sauté the potatoes with 100g of the butter. When cooked, remove the potato from the pan and reduce the heat to low. Cut the lobster meat into bite sized pieces and place in the pan with the rest of the butter and the tarragon. Turn the lobster regularly until warm, then add the peas and the potato back into the pan and combine.

To finish – toss the roquette with half the pebre salsa. Stir through the lobster and potato mix, including the butter and juices from the pan. To serve – smear some yellow chill mayo onto each plate. Top with some lobster salad and finish with a few more spoons of pebre salsa.