The KaiKai Book

Ingredients
200g crayfish tails
Poaching stock
400ml thick coconut milk
½ lime juiced
2 tbs white wine
4 shallots chopped
10g fresh ginger
10g lemon grass – chopped
10g coriander seeds – crushed
10 coriander leaves – fresh
3 lime leaves
Salt and pepper
½ bird eye chilli pepper – sliced
1 clove garlic
1 star aniseed
4 shiitake mushrooms
2 pak choi – halves
1 tsp curry powder (med)

Ingredients 

2 tbsp sunflower oil
1 onion, peeled and roughly chopped
½ fennel bulb, thickly sliced
1 celery stick, thickly sliced
1 medium carrot, thickly sliced
1 bay leaf
small bunch fresh thyme
12 crayfish or large raw prawns, shells on
1 heaped tbsp tomato purée
200ml/7fl oz dry white wine
300ml/10fl oz water
½ tsp flaked sea salt
4-5 tbsp double cream
1 tsp sunfower oil
25g/1oz butter

The beauty here is in the breakdown—if you're just eating the claws and tail, you're definitely missing out on some meat. Here, we walk you through the steps of getting everything you possibly can out of a whole cooked lobster, using a nutcracker—the tool most commonly offered in restaurants—to get at the meat. If you still doubt that picking through every last crevice in the body is really worth it, just wait until you see how much we get out of ours. It's nearly a whole extra tail's worth of meat. See recipe @ https://www.seriouseats.com/2017/04/how-to-shell-pick-eat-whole-cooked-lobster.html