First, I purge them in the sink several times in fresh water changing it every five minutes or so. I boil a max of 2 1/2 pounds a time in my smallish kitchen with a bag of crab boil, Zatarain's or whatever is handy, some loose crab boil, lots of cayenne and some salt. The mixture is spicy enough when you are sneezing beyond control. I boil 5 minutes and soak 15. I eat them in a non-traditional way, eating some tails straight, but mostly eat them on French bread, squeezing the fat from the head into the bread with the tails and dipping in the juice, maybe a little butter. Sometimes I use fresh flour tortillas for the crawfish, but lobster always some tortillas and butter for the ones not done straight.
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