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September 11, 2004

So much for crawfish ()

by fluffy at 9:49 PM
I tried replicating the Ikea crawfish-on-pasta dish which I had when I was there the first time.

One big problem is that I guess I didn't wash the basil well enough, since the pesto (which tastes amazing) is kinda gritty, which is a big turnoff. But the worse part:

I never ever want to touch a whole crawfish ever again. All I could think about while shelling them was how similar they were to really big cockroaches, and that they're so full of icky stuff like organs I didn't want to try eating. But it also seemed wasteful to use just the tail (especially since the easiest way to get to the tail seemed to be popping off the back first).

So what should I do with the other three and a half pounds of cockroaches gourmet mini-lobsters?

Emeril LaGasse I am not.

Comments

#3525 Anonymous 09/12/2004 03:09 am Ouch.
Crawfish should be boiled alive ferfsckssake! You purge them first and they come out clean enough to be cooked and eaten. Google for purging crawfish, or get a Cajun cookbook, or something.
#3526 Anonymous 09/12/2004 03:15 am Oh, you might have done just that.
I haven't read carefully enough the first time around. My impression was that you have cooked just the tails.

Anyway, claws and legs are good parts. You suck the meat out of them, while drinking beer. Same with the head. Google for crawfish head suck.
#3527 09/12/2004 09:30 am
Well, these weren't live when I got them either. Actually they were pre-cooked and frozen (so they may have been boiled alive, but I didn't do the deed). I steamed them to warm them up.
#3591 Nutbutter Jim (unregistered) 09/24/2004 11:24 pm
If you're bored with cooking, just try googling for "head suck."
#3592 09/24/2004 11:34 pm
"The trick to eating crawfish is that you gotta pinch tail and suck head. You know, I once showed Julia Child how to pinch tail and suck head."

-- Emeril LaGasse