1. Thawing:

As mentioned earlier, the best way to thaw crayfish is the natural method, in which the crayfish are moved from the freezer to the refrigerator and left there for 12-24 hours. If you need to thaw crayfish faster, you can use cold water. Put the crayfish in a sealed plastic bag and place it in a bowl of cold water. Make sure the bag is completely submerged in water.

2. Preparation:

After completely thawing the crayfish, they are ready to eat. However, to make the crayfish tastier and more aromatic, you can warm them up a bit. This can be done in the following ways:

Steaming: Pour a little water into the bottom of the pot and bring it to a boil. Place the crayfish in a special steamer basket or metal sieve and place it over the boiling water. Cover with a lid and steam the crayfish for about 2-3 minutes, until they become warm.

In the oven: Preheat the oven to 180 degrees Celsius. Arrange the crayfish on a baking tray and place in the oven for 5-7 minutes. Before putting the crayfish in the oven, you can drizzle them with olive oil or clarified butter and sprinkle with your favorite spices.

3. Boiling crayfish:

To start, prepare a flavorful broth. Pour water into a large pot, add sea salt, bay leaves, black peppercorns, a few cloves of garlic, and any other aromatic herbs and spices to your taste. Bring the broth to a boil. After fully thawing the crayfish, add them to the boiling broth. Boil the crayfish in the broth for about 2-3 minutes, or until they become warm.

4. Serving:

Serve the crayfish hot, garnished with fresh herbs and a cream sauce or sauce of your choice. Complement the dish with fresh white bread and cold beer or white wine.

It’s important to remember that although the crayfish are pre-boiled, boiling them in the broth not only warms them but also infuses them with additional flavors, making the dish even more delicious and rich.