Last year I remember reading about the Crawfish Boil that Bea’s of Bloomsbury fame held with an endless feast of Crawfish and other goodies in the arches of their Malby Street location.
This year I was fortunate to find the time to attend one of their feasts with a number of people where we had a lot of crawfish. How much crawfish? Several trays of crawfish like this:
I had no idea what a crawfish was, or how big they were but they do take a bit of work. It’s like tiny little lobster tails and most of the space is inedible either being shells, or the internals you just don’t really want to go near. I don’t know where they source them from, but we commented about how crazy many there must be in the farms that supply them since the event probably catered for hundreds over several weeks. That’s a lot of crawfish.
The crawfish are not just boiled in ordinary water. They are instead cooked in some delicious sauce that has both potatoes, chorizo and sweetcorn. The sweetcorn was probably the thing that absorbed the most flavour and was in hot competition at our table. In addition to the other sides, they served giant garlic bread that was particularly good when you dipped it in to soak up some of the juices.
To finish off the event, they handed out some super sweet raspberry frozen ices (all home made I’m guessing) and small chunks of their brownies.