500g Crocodile tail
2 tsp ground Lemon Myrtle
2 egg yolks
2 tsp Dijon mustard
3/4 cup oil
Gently roll the crocodile into the Lemon Myrtle lightly covering the outside.
Cut into bite-sized medallions and grill each side in a hot pan being careful not to over-cook.
For the mayonnaise, whisk together the egg yolks and mustard then slowly pour in the oil while whisking vigorously. The oil should be moving in a slow steady stream and the mayonnaise will thicken. Add some salt to taste.
Recipe by Matt Clark