-1- Make a mayonnaise sauce with the egg yolk, the mustard and the rapeseed oil. Season well. Then add the tomato paste and the brandy.
-2- Cut the avocadoes in half. Take the stones out.
-3- Put 16 crayfish tails to the side to garnish the avocadoes at the end. Brush them with some olive oil to give them a nice gloss.
-4- Mix well the rest of the crayfish with the your cocktail sauce. Evenly, fill up the avocadoes.
Arrangements:
Place a couple of lashings of red pepper on the top of each avocadoes, then two tails of crayfish and finish with a couple of sprigs of chives or few leaves of chervil.
It is a delicious idea, for a summery starter.
Tip: Cut a small base on each side of the avocadoes before cutting them in half. This way they will stand steadily on your plates.
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