Plunge the live crayfish into a large bucket of heavily iced water for 15 minutes. This will help to humanely dispatch it. After 15 minutes, place the tip of a large sharp knife between the eyes and spike the crayfish. Transfer the crayfish to a large saucepan or stockpot of boiling salted water. Blanch for exactly 1 minute then return the crayfish to the iced water to cool.
Remove the tail from the crayfish head with a sharp heavy knife. Discard the head or use it to make stock for another recipe. Use a pair of scissors to cut away the underside of the crayfish tail shell and carefully remove the meat. Allow the crayfish tail meat to rest, covered, in the refrigerator for 12 hours. This will make it easier to thinly slice. When ready, using a sharp sashimi knife, slice the crayfish into 4 mm (3/16 inch) thick slices. Refrigerate until required.
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