Ssshhh…! I’ve a secret to share! We’ve had access to a friend’s place over the summer while they are back home for holidays. Krys and I have been going there…swimming and making ourselves quite at home! Leaving a townhouse to 2 very mischievous girls may not be a very wise idea! Since they had a BBQ set there, and since it was summer, and since crayfish is in season now…we decided to go there and party! Ryan’s back from Sydney for a short visit, Jason’s down from Launnie and Alan’s back…so off we went!
Our first stop was Island Market for 2 fresh crayfishes – very much alive and kicking! According to a friend, we had to freeze them for two hours and that’ll put them to sleep. Apparently if you “kill” them while they are alive and kicking, the meat becomes tough. So it’s very important to put them to sleep first. After that, bring a pot of water with salt to boil and put the crayfish in for approximately 2 minutes followed with immersing them in cold water for about 5 minutes. Cut it up and it’s good to go on the barby! Alan kept saying he wanted no part in the “killing” and was going on and on about cruelty to animals. But my video below shows that he was very much part of the killing! Hahaha! 
Since the little babies had to nap for two hours, we spread out our feasting to last the entire afternoon. Jason and Krys were in charged of the BBQ drumsticks (which were pre-seasoned), while Alan and I prepared the tarragon white wine sauce to go with it. Ryan was photographer for the day and was busy snapping away. Earlier, Krys and I made the potato salad so that was good to go. Krys thinking hot english mustard was dijon mustard, accidentally added a little bit too much into the potato salad. The effect was overwhelming and was clearly reflected on all the faces as we struggled to catch our breath from the “wasabi” effect! The chocolate soufflé was up next and finally the highlight of the day – the crayfish!
All of us have only ever had crayfish prepared and cooked commercially but have never actually done one ourselves. I was really excited! As my pot was not big enough, I put them in hot water for about 2.5 – 3 minutes, followed by cold water for about 5 minutes. The cutting was a bit of a problem as Duy’s place only had two knives and they weren’t big cleavers. But we managed and that’s what matters! Clean them, a dash of salt and cracked black pepper, a squeeze of lemon juice, brush with a little melted butter and they are good to go on the barby! We prepared thermidor sauce to go with them but the meat was so fresh and sweet that having it just as it is, was perfect!
All in all, it was a great summer afternoon feast…but promise me to keep it a secret, k?! :)
My gawd,.. see you hold the knife DAMN dangerous wei.
I’m not sure bout Crayfish but some people spike their crabs to insta-kill it. You could try that,.. hahaha….. just ram it where it’s brain is.
Anyways throwing it in a pot of hot water is also insta-kill. Seen it done to rats and shellfish die faster. No worries about the meat hardening.
hahaha! my knife holding skills are not exactly jamie oliver!
back to the meat hardening issue you mentioned..this is apparently what the guy at the place we bought the crayfish told us. he said if we kill the crayfish while it’s alive and kickin, the meat will become tough. oh well, what matters is the end product and it was YUMMY!
LOL insta-kill. Were we playing dota??
Hi, I live in suffolk and have just been fishing for crays, 5 traps and about 30 + but they are no were near the size of the ones you boiled. I’m informed they are red signal crays any idea how big they get as our local rivers are full of them.