Plunge the 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 for 10 minutes.
Remove the legs and feelers and reserve in a bowl in the refrigerator. Remove the tail from the head with a sharp heavy knife. Use a pair of scissors to cut away the underside of the crayfish tail shell and carefully remove the meat. Discard the head and tail shell or freeze for another use.
Trim the tail meat of any tougher skin and rough edges and reserve this trim with the legs and feelers. Remove the digestive tract and discard. Slice the cleaned, trimmed tail meat into rough 2 cm (¾ inch) thick slices. Chill in the refrigerator for 1 hour.
You should have around
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