Fresh Boiled Garlic Crawfish Platter

Crawfish boiled whole and served heaped on a plate, shells turned a deep glossy red, with chopped garlic caught in the joins and around the tails. The tails are curled, which is what a cooked crawfish tail does, and the claws and antennae are still on.

The meat is sweet and firm and pulls cleanly from the tail. They are ready to eat as they are once reheated; otherwise split the tails and toss them through a garlic and chilli sauce, or add them to a hotpot at the table.

• Boiled whole, tails curled
• Deep red shells with garlic
• Sweet, firm tail meat
• Reheat and eat, or finish in garlic and chilli

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.