It was around 3pm and funny how the sun rays were almost parallel to the ground and hit the crayfish plate on the kitchen bar from the living room glazing. Yeah, I know. It looks like a villain from a sci-fi alien movie.
Like shrimp heads, crayfish head is really yummy. Especially when this big. My friends E&T gave me 3 foot-long crayfish heads and this is my first time to cook this mean-looking freshwater crustaceans also known as rock lobsters. I followed my instinct and thought about halabos na hipon.
Salt & pepper
Wash crayfish heads and arrange in a large but shallow pot. Sprinkle salt and pepper all over and within and leave for about 30 minutes.
Cover and cook over low heat. Let the crayfish cook from the steam of its own juice for about 12 to15 minutes. Remember not to overcook. When the meat turns opaque, remove from heat and serve immediately.
Don’t be shy and indulge. Scoop out the fat from inside the head with a spoon or your pinkie. Simply yum!