Crayfish are best eaten from late spring to late autumn. Weather conditions affect their availability and cost, as does the spawning season (when the flesh of shellfish softens and has less ...

For the crayfish, bring 4 litres/7 pints water to the boil. Add the stout, salt, sugar, dill crowns and anise seeds. Add all the crayfish, bring back to the boil and boil for between 8-10 minutes.

Crawfish tails, Parmesan cheese, butter, and pasta water combine into a silky pasta sauce on a warmed platter in this New Orleans pasta dish.