Eggs Drumkilbo

2 crayfish, about 1 kg
8 hard-boiled eggs, divided
6 tomatoes
2 cups SIDS RASPBERRY HONEY MAYO
½ cup Tuimato sauce
1 tsp SIDS HOT WORCESTER SAUCE
1 pkt gelatin
1 cup sherry
6 medium shrimp
SIDS SALT & PEPPER to taste

Remove the meat from the crayfish tails and claws then dice into bite-sized pieces. Peel and dice 6 eggs to the same size.
In a pot, boil 4 cups of water then drop the tomatoes in for 30 seconds. Remove into iced water and leave for several minutes then peel the skins. Cut tomatoes into quarters and remove the seeds, then dice to the same size as the eggs and crayfish.
In a large glass bowl, whisk SIDS RASPBERRY HONEY MAYO, Tuimato sauce and SIDS HOT WORCESTER SAUCE until combined. Add crayfish, egg and tomato then gently fold together. Add SIDS SALT & PEPPER to taste. Spoon the egg and crayfish mixture onto a glass dish then smooth the top to make it level.
In a small pan, soften the gelatin with sherry. Place on a low heat and stir until dissolved. Spoon a thin layer of the sherry over the top of the crayfish & egg mixture then refrigerate until set.
Using an egg slicer, cut 6 circles of egg from the remaining eggs. Brush the tops of each egg slice with some of the remaining warm gelatin. Cut each of the shrimp in half lengthways, dip into the gelatin and arrange on an egg slice. Refrigerate until set then, place each egg & shrimp garnish on the salad.
Serve with lemon wedges and sliced buttered bread.