(Crayfish boil recipe courtesy of Dr. Charles R. Goldman, noted limnologist who established the science-based program to save Lake Tahoe in the 1950s)
10 liters water
1 liter dry white wine (Sauvignon Blanc or muscadet)
2 large onions, chopped
4 lemons (juice plus 2 to 3 whole squeezed fruits)
1 cup fresh parsley
1 tablespoon salt
1 tablespoon black peppercorns
½ ounce dill weed
4 pounds whole crayfish
Bring the water to a boil before adding all ingredients except the crayfish. Boil until the onions are soft, then add the crayfish and maintain at a boil for about 10 minutes or until crayfish are bright red. Remove from heat and let the crayfish cool in the water. The longer the crayfish soak, the more flavorful they will be. Goldman has even recommended letting the crayfish steep overnight for maximum flavor. Whenever you’re ready, simply peel and enjoy!
