Crack open the tail and, if you're patient, the claws.
Cook until the tail meat looks like this. If boiling, it should take 5 minutes. If grilling or broiling, watch closely after a few minutes of cooking. Like all seafood, the crayfish will continue cooking after you take them off the heat, so ideally, you should pull them when they are underdone and let them cook to perfection as you are serving them.
Bio:Eric J. Wilhelm is the founder of Instructables. He has a Ph.D. from MIT in Mechanical Engineering. Eric believes in making technology accessible through understanding, and strives to inspire others ...read more »