Title: How To Cook Crayfish - The Scuba Doctor
Headings: How To Cook Crayfish
How To Cook Crayfish
Practical Crayfish cooking advice from The Scuba Doctor
Preparing Your Crayfish for Cooking
Which Parts of a Crayfish Can You Eat?
Ways to Cook Cray
Use Salted Water
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Steaming Your Crayfish
Pot Steamed Crayfish
Pot Steaming Crayfish Cooking Times
Bamboo Steamer Steamed Crayfish
Boiling and Blanching Tips
Blanching Your Crayfish
Boiling Your Crayfish
Crayfish Cooking Tips
How to Tell when your Crayfish is Cooked:
Pan Fried Crayfish
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Grilling or Barbecued Crayfish
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Wok Cooked Crayfish
Wok Cooked Rock Lobster in Ginger and Chilli 'A La JL'
Ingredients:
Method:
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How to Shell Crayfish
How to Prepare Cooked Southern Rock Lobster
P.S. — Crayfish Soup

Content: Be careful not to over pack your pot with Crayfish because it will result in uneven blanching/cooking and generally the Crayfish closest to the heat source will be blanched/cooked to a greater degree than the others. Set up ice baths to terminate the cooking process as quickly as possible after blanching or boiling. Blanching Your Crayfish
Blanching is a common method of extracting the meat from the shell, however the meat is not green. This method slightly cooks the external edges of the Cray and will generally fully cook the leg, knuckle and horn meat. To preserve the greatest degree of uncooked meat, put the Crayfish into boiling salted water (or seasoned court bouillon), and bring them back up to the boil. Immediately after they turn bright red (2-3 minutes) remove them to an ice bath to arrest the cooking. Proceed with meat extraction when they are completely chilled. Boiling Your Crayfish
Geoff's Tip: Add a couple of tablespoons of sugar and a splash of white vineger to the water. It helps sweeten the flesh, especially with larger, tougher Crayfish.