TAKE one large live crayfish, and place in a freezer for a short time to sleep. Split as per protocol, removing the meat carefully and vacpac, cook in a waterbath on low, for a short period, until the meat has 'just set'.
Cool bag instantly and set aside.
Confit some whole garlic cloves for a long time, allow to cool. crumb.
Make a mayonaisse and add some chopped truffle.
at service, shallow fry the crumbed garlic in clarified butter on low - place on absorbant paper under heat lamp.
bring a champagne and butter liquid to the boil in a small pan. reduce to a poaching temperature.
rip the amount of crayfish meat you need gently in large peices directly into the poaching pan, and remove after a short poach.
arrange on the plate with fresh herbes such as dill, baby coriander, lemon verbeena flowers etc. shave some fresh black truffle, serve with the special mayonaisse. Bit rich, but if you keep it small, its good.
