Once you've removed the shell, you're ready to eat! Crawfish are well seasoned while cooking, so all you need to do is pop ...

Crawfish tails, Parmesan cheese, butter, and pasta water combine into a silky pasta sauce on a warmed platter in this New Orleans pasta dish.

Crayfish are best eaten from late spring to late autumn. Weather conditions affect their availability and cost, as does the spawning season (when the flesh of shellfish softens and has less flavour).

Add all the crayfish, bring back to the boil and boil for between 8-10 minutes. Strain and allow to cool before eating. For the truffle butter, melt the butter and whisk in the truffle oil.

Reduce to a simmer, add the crayfish and cook for about 10 minutes, until the shell turns orange. Remove and plunge into cold water to stop the cooking process. When cold, drain again and store ...

I was looking at some live British lobsters last weekend in Weymouth where I was cooking at the Dorset ... I would rather eat a New Zealand crayfish any day. The meat of our local spiny lobsters ...

Once you’ve removed the shell, you’re ready to eat! Crawfish are well seasoned while cooking, so all you need to do is pop them in your mouth and enjoyno dipping sauce required. Even though ...