Crawfish

Known as langouste (France), aragosta (Italy), langosta (Spain).

Although somewhat similar to a lobster, the crawfish (also known as the rock lobster or spiny lobster) is easily distinguishable by its complete lack of claws. Depending on its habitat, it can range in colour from brownish-green to reddish-brown with yellow and white markings. Its dense white flesh is inclined to be coarse but well-flavoured; the tail meat is particularly tasty.

Fresh crawfish is at its best in late spring or early autumn; however, frozen tails are available all year round. Avoid specimens with eggs as they are not considered fit to eat. Whole crawfish is best when boiled and served with melted butter; the meat may also be added to shrimps or prawns in their shells, cream and brandy to make a delicious bisque.