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Crayfish Soup

Crayfish or Rock Lobster soup is a great starter for meat dishes. Crayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served.

Photo: tina_manthorpe

Crayfish or crawfish are usually boiled live in a large pot with heavy seasoning such salt, cayenne pepper, lemon, garlic, bay leaves, etc. and other items such as potatoes, corn on the cob, onions, garlic, mushrooms and sausage. There are many differing methods used to season a crawfish boil and an equal number of opinions on which one is correct. They are generally served at a gathering known as a crawfish boil.


  • 50 crayfish,
  • 1/4 lb. of butter
  • 6 anchovies
  • the crumb of 1 French roll
  • a little lobster-spawn
  • seasoning to taste
  • 2 quarts of medium stock or fish stock.

  1. Shell the crayfish and put the fish between two plates until they are wanted
  2. pound the shells in a mortar with the butter and anchovies.
  3. when well beaten, add a pint of stock, and simmer for 3/4 of an hour. 
  4. Strain it through a hair sieve
  5. put the remainder of the stock to it, with the crumb of the rolls
  6. give it one boil, and rub it through a tammy, with the lobster-spawn. 
  7. Put in the fish, but do not let the soup boil
  8. after it has been rubbed through the tammy. 
  9. If necessary, add seasoning. 



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