Eating crayfish is just like eating lobster, but in miniature: Tails and claws are the main attractions.
1. Twist off the tail. Holding it with the underside facing you, snap back the edges of the tail until they become unattached, freeing the tail meat.
2. For the claws, bend the smaller pincer all the way back; this should pull the disc-shaped cartilage out. Pinch the claw until it cracks, then pick off the shell to reveal the meat.
3. Twist off the head and suck the juices. This is optional, but crayfish aficionados insist on it.
AMY THIELEN
