The sweet meat of crayfish needs a foil to compliment it. Enter this lobster roll sauce, which is so yummy you might want to make more to use with other shellfish.
For the past 21 years, Dave has used mainly only one panel beater. Mostly to do work on race car bodies, and every now and then for accident damage. A few years back the person who owned the business sold his company. Strangely enough, to someone with the same first name. As it is an eponymous company name, that worked out really well for the new owner. I dealt with the new owner a few years back when my car door needed replacing. After my small accident last year I went back to them to get a quote. It was for a couple of hundred Rand more than my excess! Not having that type of money to spend at the time, I decided to just leave it. But then of course the insurance company wanted me to get the damage fixed. They sent a follow up email to my broker.
Today’s inspirational recipe from Lavender and Lime ♥ Lobster Roll Sauce ♥ #LavenderAndLime Click To Tweet
The panel beaters administration manager claimed I had made a booking and failed to turn up. He also said that he had contacted me to see what was going on. As both claims were not true, I went to get a second quote. This one was half of what I had been quoted originally. I went back to the first company and complained about the untruths told. I decided to not claim from my insurance and let the broker know my decision. The administration manager called me to confirm and when I pointed out it was because of his lies he didn’t even apologise. Merely stuck by his story as that is what his notes said had been done, and therefore it is what he did. I will never go back there, and I will tell people not to use them.
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Lobster Roll Sauce
- 60 mls mayonnaise
- 10 mls capers, drained
- 10 mls lime juice
- 2.5 mls Sriracha sauce (or more if you like your food spicy)
- 1 g chives, thinly sliced
- salt and freshly ground black pepper to season
- Place the mayonnaise, capers, juice. Sriracha and chives into a mixing bowl
- Stir to combine and season to taste
- Place into the fridge for at least an hour for the flavours to develop
Inspiration published on Lavender and Lime April 4:
- 2021: Serpentine
- 2018: March 2018 Showcasing In My Kitchen
- 2016: Watermelon And Tequila Sorbet
- 2013: Beer Bread
- 2012: Apple Flan
- 2011: Peach Tarte Tatin