Boiled crayfish

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients according to the list. Before cooking, wash the crayfish under running water, clean the shell from silt and dirt with a brush.

2. Step 2:

   

   Take a large saucepan, pour water into it and add salt. An important point when cooking crayfish is how much salt to add? For 5 liters of broth there are 2.5 tablespoons of salt.

3. Step 3:

   

   Throw bay leaf, pepper, squeeze lemon, you can add tarragon.

5. Step 4:

   

   Pour the crayfish into boiling water, holding the tail upside down. It is worth saying that you can not cook dead crayfish, otherwise you can get poisoned by decomposing meat. Before sending the crayfish into the pan, they should move and actively move. Be sure to remember that you can only cook fresh and live crayfish!

6. Step 5:

   

   Add dill, cook crayfish for 30-40 minutes on low heat with the lid closed. Although the cooking time may be different and depend on the size of the crayfish. So, how many crayfish to cook? Large ones cook for 45 minutes, medium ones - 35 minutes, small ones - 25 minutes. Meat of tails and claws is used for food. The tail is rightfully considered the most delicious part of boiled crayfish, although the rest of the parts, not counting the mustache and shell, are also edible. We remove the finished crayfish from the broth.

7. Step 6:

   

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