A poorly cooked crayfish is a criminal waste of the sea's finest ingredient. Here is the correct method for each size and situation.
The Scale Problem
Rock lobster varies enormously in size — from a 500g schoolie to a 3kg+ legal-size mature animal. The same cooking method applied to both produces one correct result and one disaster. Timing is everything with crayfish, and timing is calibrated to the weight of the animal.
The Universal Rule
Internal temperature of 62–65°C throughout the thickest part of the tail. Below this the flesh is underdone (translucent, sticky). Above 70°C the flesh is rubbery and the texture deteriorates rapidly. Every method below targets this internal temperature.
Boiling (best for 800g–1.5kg)
The most forgiving method. Bring a large pot of well-salted water to a rolling boil — the water should taste like the sea. Add the live crustacean (or one killed humanely with a spike through the head). Time from when the water returns to the boil: 10 minutes for 800g, 12 minutes for 1kg, 15 minutes for 1.5kg. Remove and plunge immediately into iced water to stop the cooking. Rest 10 minutes before serving.
Grilling Over Charcoal (best for 1.5kg–2.5kg, halved)
Kill the crayfish, halve lengthways, brush the flesh with garlic butter (butter, garlic, parsley, lemon zest). Place flesh-side down on hot coals. 5–6 minutes face down, flip, 3–4 minutes shell-side down. Baste throughout. The shell turns orange and the flesh chars slightly at the edges while the centre steams in its own moisture.
A Note on Live Killing
A spike through the centre of the head, behind the rostrum, kills a crayfish in under a second and is considered the most humane method. Freezing before boiling (15 minutes) is also acceptable. Do not place a live crayfish in slowly heating water — this is prolonged and unnecessary distress.
