Crawfish are a variety of shellfish that look like small lobsters. They live in the fresh water areas of the southern United States, particularly in Louisiana. One of the staples of Louisiana cuisine is boiled crawfish, in which the shellfish are boiled whole and served on platters lined with newspaper. Since crawfish are typically boiled in large amounts, you may have leftovers. They can be difficult to reheat properly because they become rubbery and flavorless if overcooked. If you want to reheat boiled crawfish, you only need to use just enough heat to barely warm them through.
Instructions
1. Transfer the boiled crawfish into your refrigerator if it is frozen. Keep the crawfish in your refrigerator until it completely defrosts. If your crawfish is refrigerated, you don't need to do any additional preparation.
2. Fill a large pot on your stovetop with 4 to 5 cups of water. Set your stove to "high" and let the water heat until it begins to boil.
3. Transfer the leftover boiled crawfish gently into the boiling water. Boil them for about 45 seconds.
4. Line a platter with newspaper or paper towel. Use a slotted spoon to remove the crawfish from the water, then place them onto the platter.
5. Grip the tail of a crawfish and twist it firmly to loosen it from the body. Touch the inner meat with your finger to ensure it is lightly warmed through. Return the crawfish to the boiling water for an additional 15 seconds if the meat is still cold, then remove them.
Tags: boiled crawfish, boiling water, with newspaper, your refrigerator