Tip the tubs of prawn cocktail into a large bowl, along with the crayfish (or use cooked, mixed seafood).
Add a generous pinch of cayenne pepper, the lemon juice and a handful snipped fresh chives.
Season and gently mix together. Separate the leaves from 4 little gem lettuce hearts and arrange on 6 starter plates, overlapping them slightly. Top with the cocktail mixture and sprinkle with extra cayenne pepper and a few more snipped chives, to garnish.
Serve with rustic bread (we like a walnut loaf) and a lemon, cut into wedges, to squeeze over.