Place a large pan of water over a high heat and add salt together with any additional seasonings you want.
When the water is boiling reduce slightly so it is a gentle boil and not vicious.
Carefully lower the crayfish into the flavoured/seasoned water ensuring that they are all covered by water.
Boil for between 8 and 10 minutes or until the shells have turned red and the flesh opaque.
Remove from the water and allow to cool slightly before eating.
Barbecuing
If your using a gas barbecue then set the temperature and a medium high. If using coals, then you may need to move the coals around so its not a very high heat.
Give the crayfish a quick wash and towel dry.
As there is not liquid involved, I brush them with melted butter/olive oil or a marinade. It helps the crayfish stay lovely and moist.
Carefully put the crayfish onto the grill so they don’t fall through. I place an old wire cooling rack on the grate.
Barbecue for 5 minutes per side or until the shells turn red and the flesh has turned opaque.
Remove from the barbecue and allow to cool slightly before eating.
Steaming
Place a large pot of water over a high heat. Make sure you leave enough height between the top of the water and the lid to allow for the crayfish basket.
I use a colander to hold the crayfish in as it fits my pot perfectly.
When the water is boiling, add the crayfish colander and pop the lid on to help the steam.
Steam for about 8 minutes or until the shells have turned red and the flesh has turned opaque.
When the crayfish are cooked, remove from the steamer and allow to cool slightly before eating.