Cooked Crayfish Tails Ready To Eat

Crayfish tails, cooked and broken away behind the head: deep red, glossy shells with a split down the back and the white tail meat lifted out of it. They are shown heaped on a white plate in a working kitchen, and again as four or five tails arranged on white and cream plates at a table.

The tail meat is sweet and firm. Serve them as they are with a dipping sauce, or warm them through with garlic, chilli and butter.

• Cooked tails, heads removed
• Deep red shell split down the back
• Sweet, firm white meat
• Ready to eat, or warm with garlic and butter

Keep frozen at -18°C or below. Thaw in the refrigerator before serving.