First, make your mayonnaise. Add the egg yolks, verjuice and dijon mustard to a food processor. Blitz until emulsified, then slowly drizzle in the oils. Season with salt and pepper, then blitz again until the desired consistency is achieved. Pour into a sterilised jar and set aside in the fridge until ready to use.
Bring a large pot of salted water to a boil. Carefully add the crayfish tail, cover with lid and allow to boil for 14 minutes. A few minutes before the crayfish is finished, combine water and ice in a large bowl big enough to fit the crayfish. Immediately dunk the crayfish into the ice bath. Leave for 10 minutes. Remove from the water and then rest on it’s back for 15 minutes, to ensure all the excess water is drained.
Crack the shell, then cut and gently remove the cooked crayfish meat. Slice into bite sized chunks.
Finely dice celery, spring onions and chives. Add to a large mixing bowl, along with 1 cup of homemade mayonnaise. Mix until combined, then add the chopped crayfish meat. Add lemon juice, paprika and season with salt and pepper. Gently combine with a rubber spatula to ensure the crayfish meat stays in chunks.
Divide the mixture between the brioche buns, then garnish with chopped chives, micro herbs and paprika.
Serve with lemon wedges and sea salt potato chips.
