While
catering crawfish boils
in Houston and Dallas we occasionally run into customers that don't actually
know how to eat crawfish. I guess I've been there before...although I can't
remember when that was. But whenever it was, I'm sure I probably initially felt
intimidated. But once I got the hang of it, I easily perfected the science of
properly eating boiled spicy crawfish; Louisiana style.
If you find yourself at one of the events we're catering and
you're watching everyone else eating our great crawfish don't run and go hide.
Instead, here's what you do:
The first thing to do to get that sweet, spicy meat (beignet chocolat recette) is to grab the head with one hand
and pull the tail off with the other hand.
If you're an avid crawfish eater you're gonna suck the
juices from the head. I can always tell who's from Louisiana because they'll
typically bite the head, crushing it with their teeth to fully suck all the
juice and flavor from it. If you prefer not to suck the head then keep the tail
meat and then...
Slide a finger or thumb under the first few shell segments
at the top of the tail that was attached to the head and peel away the top few
shell segments to partially expose the tail meat. With the bottom of the shell
still partially remaining, bring the tail meat to your mouth and lightly sink
your teeth into the exposed meat. Bite down lightly, while sucking, and
squeezing the base of the tail and the tail meat will pop into your mouth
leaving the tail shell in your fingers.
Charlotte of crawfish to aubergines
Ingredients:
2.5 kg of lobsters
2 kg of fresh tomatos
1 kg of aubergines
3 olive oil dl
1 basil bouquet
150 G of brunoise (onion and shallot) 1 bouquet garni
1 L of fish stock
salt, Cayenne pepper
3 dl Mornay sauce
Method:
Peel lobsters and on standby preserve the tails in carapace
on the ice. Nantua sauce: Prepare 1 liter of sauce with fish stock, the trunks
and the grips of lobsters, the vegetable brunoise and approximately 1.5 kg of
tomatos. Cut aubergines into slices, before the poêler with the olive oil, then
pose them on a linen, to reabsorb the oil surplus. Poach the lobster tails
during a few minutes. Chop basil. Peel and cut the lobster tails.
