Extracting Meat from Crayfish

If the crayfish are to be eaten whole, peel the meat as below. The juices and coral may be extracted by sucking them out of the body. Often the crayfish are served à la nage, that is moistened with court bouillon, or the reduced cooking liquid.

1. Pull apart the body and tail of the crayfish in such a way that the tail meat remains intact.

   

2. With your fingers, peel the top flange from the body.

   

3. Turn the crayfish and nip the end of the tail to loosen the meat.

   

4. Gently pull out the tail meat in one piece.

   

5. Remove the intestine from along the back of the meat.
6. If using all the meat for cooking, pull open the body and scrape out the yellow fat, with the red coral if any, to use for sauce.