Tristan Crawfish
The Tristan Crawfish is regarded as the finest cold-water crawfish in the world, hailing from Tristan da Cunha Island in the South Atlantic, known as the most remote inhabited island on Earth. This unique rock lobster is exclusively harvested there. Its distinctiveness and flavor render the Tristan Crawfish a truly rare delicacy of the utmost quality. You can find these seafood offerings in our selection: we offer whole Crawfish and Crawfish tails in sashimi-grade quality.
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15% off all squids
15% off all squids
with code: PULPOPARTY15
with code: PULPOPARTY15
In shell
from 16,99 €*
with head & shell
from 19,99 €*
THIS IS HOW TRISTAN CRAWL TASTES BEST
1. BLANCH When blanching crawfish as a whole, do not thaw beforehand; instead, place them directly from the freezer into boiling water and blanch for approximately 10 minutes. For a thawed crawfish tail, blanch in boiling water for about 3 minutes. When ready to eat, crack the crawfish tail open and drizzle with olive oil or toss in lemon butter. 2. CONFUSE IN BUTTER Carefully make an incision on the belly side of the lobster tail to remove the meat from the shell. Melt butter over medium heat until a brownish layer forms at the bottom (caramelizing the milk solids). Once the butter has cooled slightly, add the crawfish tail and cook, turning it several times, for approximately 5 minutes. Enhance with a touch of lime zest and salt. 3. GRILLED whole crawfish or grilled CRAWFISH TAIL Split the whole crawfish or tail with shell lengthwise, then season the flesh sides with salt and olive oil. Grill the lobster tail for about 3 minutes on the flesh side, then flip it and let it continue to cook at lower heat for another 3 minutes. 4. Whole pre-cooked Tristan lobster The whole pre-cooked Tristan Crawfish is halved. At this point, carefully split the frozen lobster with a knife and thaw overnight in the refrigerator or slowly at room temperature. Then arrange the halves on a plate. It goes well with melted brown butter, high-quality olive oil or cocktail sauce. Season with a little sea salt and lemon.
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