Boiled Crayfish

Cooking method

1. Step 1:

   

   Gather all the ingredients from the list. Before cooking, wash the crayfish under running water and scrub the shells clean of silt and dirt with a brush.

2. Step 2:

   

   Take a large pot, pour in water, and add salt. An important point when cooking crayfish: how much salt to add? Use 2.5 tablespoons of salt per 5 liters of liquid.

3. Step 3:

   

   Add the bay leaf and peppercorns, squeeze in the lemon, and you can add tarragon.

4. Step 4:

   

   Drop the crayfish into the boiling water headfirst, holding them by the tail. It's worth saying that you must not cook dead crayfish, or you could be poisoned by decomposing meat. Before going into the pot, they should be moving and actively wriggling. Always remember that you can only cook fresh, live crayfish!

5. Step 5:

   

   Add the dill and cook the crayfish for 30–40 minutes over low heat, covered. The cooking time can vary, though, depending on the size of the crayfish. So, how long should you cook them? Large ones take 45 minutes, medium ones 35 minutes, small ones 25 minutes. The meat of the tails and claws is eaten. The tail is rightly considered the tastiest part of a boiled crayfish, though the rest — apart from the feelers and shell — is also edible. Lift the finished crayfish out of the broth.

6. Step 6:

   

   That's it! Boiled crayfish can be kept in the refrigerator for 2–3 days, no longer.