Crayfish (US: spiny or rock lobster) (usually actually lobster) poached and cooled, split, seasoned and grilled.
"Crayfish in the style of the devil." Crayfish (US: spiny or rock lobster) (usually actually lobster) tails poached, split and spread with butter creamed with mustard and brandy, coated with breadcrumbs and baked. It is also described as lobster baked with a hot, spicy tomato sauce.
Crayfish (usually actually lobster) tails poached, cut up, chilled and mixed with mustard, oil and herbs.
Crayfish with orange. Crayfish (US: spiny or rock lobster) (usually actually lobster) tail meat fried with onions, with a sauce of orange juice, a little brandy and cream.
"Crayfish in the style of Sicily." Crayfish (usually actually lobster) cooked in oil with white wine, parsley and lemon.
American lobster. A variety of lobster found in the waters of New England with a brown to blue-black shell, with particularly large claws. It has firm white flesh with good, sweet flavour. I ate this variety in the Lobster House in Gloucester, Massachusetts in the 60s - a pilgrimage I made when I was living in the United States as I was born in Gloucester, England. They come in three sizes. Jumbo, at 1 kg in weight (2 lb); large at 680-900 g (1.5-2 lb), quarter at 560-680 g (1.25-1.5 lb), chicken at 450 g (1 lb) and chix at less than 450 g (1 lb).
