On 9/25/2018 11:49 PM, graham wrote:
> On 2018-09-25 7:41 PM, Brice wrote:
>> On Tue, 25 Sep 2018 21:28:07 -0400, jmcquown >
>> wrote:
>>
>>> On 9/25/2018 4:59 PM, Pamela wrote:
>>>> I love lasagna as much as the next woman and perhaps more but I draw
>>>> the line at having one with crayfish.
>>>
>>> I suspect there's a difference between UK crayfish and US crayfish aka
>>> crawfish.
>>
>> I believe Australian "lobster" is really crayfish. Not that I care.
>>
> IME yes.
> I remember seeing the crayfish catch coming in to Yanchep, north of
> Perth and buying a big bag of crayfish legs. I was told that a lot of
> the crayfish tails were exported to the US where they appeared on "surf
> n turf" platters as "lobster tails".

I can see that. Thing is, I don't order surf & turf and don't eat in
restaurants very often anymore. I enjoy cooking.

Crawfish tail meat that I know of is different from the Australian
"lobster". Not sure I'd use it in lasagna but I re-created a dish
called 'Catfish Acadian' after having it in a restaurant in Memphis.
The crawfish was used in the slightly spicy sauce.

It's different, small and sweet. You don't have to buy them whole.
They're pretty darned ugly when they're whole. So are shrimps.

Jill