Wednesday, July 31, 2013

How to Eat Crawfish

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

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


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.

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