Boiled Crayfish: Master Class
Description
Only live, fresh crayfish should be used for cooking. How can you tell? In live crayfish, the tail is tightly pressed against the abdomen. Crayfish are caught from May through October. Those caught in early autumn are considered the tastiest. Boil them for an average of 10–15 minutes after the water comes to a boil, so they remain juicy and flavorful. They can be served warm or chilled.
Instructions
- 1
Step 1
The crayfish should be washed in advance and soaked in cold water for 3–4 hours. Then scrub them with a brush to remove any remaining mud. In the photo, the crayfish are alive and quick to scatter :)
- 2
Step 2
In a deep pot, bring water to a boil with allspice, a bay leaf, dill, and salt. Let the broth simmer for a couple of minutes, then add the crayfish. Bring the water back to a boil and cook the crayfish for another 10–15 minutes.
- 3
Step 3
Remove from heat and leave covered for another 15 minutes. Then transfer the crayfish to a serving dish. Serve with fresh dill. Let cool slightly, then begin peeling and tasting.