How long should crayfish be boiled in water?

May 24, 2025 Source: Cainiu Health

Dr. Yu Yongchao

Introduction

For regular-sized crawfish, cook for 10–12 minutes after the water reaches a boil: first bring the water to a boil, then add the prepared crawfish (with antennae removed and veins extracted). Add slices of ginger, scallion segments, and cooking wine to reduce fishy odor. Boil over high heat for 5 minutes until the shells turn red, then continue cooking over medium heat for another 5–7 minutes to ensure the crawfish meat is fully cooked. If the crawfish are larger, extend the cooking time to 12–15 minutes.

Boiling small lobsters (crayfish) requires 10–15 minutes, depending on their size.

For standard-sized small lobsters, boil for 10–12 minutes after the water has reached a rolling boil: first bring the water to a boil, then add the prepared lobsters. Remove the antennae and the intestinal tract (vein), and add ginger slices, scallion stalks, and cooking wine to reduce fishy odor. Boil over high heat for 5 minutes until the shells turn red, then continue cooking over medium heat for another 5–7 minutes to ensure the meat is thoroughly cooked. For larger lobsters, extend the cooking time to 12–15 minutes to avoid undercooking the center, which could leave parasites or bacteria remaining.

During boiling, be careful not to undercook, as this may result in partially raw meat with a fishy taste and pose food safety risks. Consumption might lead to abdominal pain or diarrhea. Overcooking, on the other hand, can make the meat tough and dry, causing it to lose its tender and fresh texture. Check for curled and firm tails, uniform white-colored meat without transparency or dark red areas after peeling back the shell, and easily pierced flesh using chopsticks.

If adding side ingredients such as corn or lotus root slices, place them into the boiling water after 8 minutes of cooking and continue boiling together with the small lobsters for another 3–5 minutes to ensure all ingredients are cooked through simultaneously. It is recommended to remove and serve the cooked small lobsters immediately to prevent loss of freshness from prolonged soaking or bacterial growth due to extended storage.

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Do you need to remove the shrimp vein from the baby lobsters?

The shrimp vein is part of the crawfish's digestive tract and typically contains undigested food residues and metabolic waste. If not removed, the vein may affect the texture and flavor of the crawfish and could pose potential hygiene concerns. Especially when consuming whole crawfish, residual substances in the vein might cause unpleasant odors or discomfort; therefore, it is recommended to remove the vein before cooking.

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How long does it take to steam small lobsters?

For a regular-sized crawfish weighing around 500 grams, it is recommended to use the method of "high heat first, then medium heat." Once the water is boiling, place the cleaned and prepared crawfish into the steamer with their undersides facing up to prevent the loss of roe. Cover the pot and steam on high heat for 8 minutes to quickly turn the shells red and seal in the freshness. Then reduce the heat to medium and continue steaming for another 3–4 minutes.

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Can people with high uric acid levels eat crayfish?

For individuals with high uric acid levels, choosing steamed or boiled baby lobsters and strictly controlling the portion size, while avoiding high-purine foods such as beer and animal offal, generally will not significantly affect uric acid levels. Baby lobsters themselves are considered a moderate-purine food; moderate consumption can satisfy taste preferences without markedly increasing the burden of uric acid.

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Is the crayfish cold-natured or hot-natured?

Under normal circumstances, in traditional Chinese medicine (TCM) theory, crayfish are generally considered to be warm in nature; however, their specific property and taste may be influenced by the cooking method. Crayfish are sweet in flavor and warm in nature, entering the liver and kidney meridians. They are regarded in TCM dietary therapy as warming foods that offer various therapeutic effects, including nourishing the kidneys and strengthening yang, promoting lactation and resisting toxicity, nourishing the blood and consolidating essence, resolving blood stasis and detoxifying, invigorating qi and nourishing yin, relieving pain through promoting circulation of qi and blood, stimulating the appetite, and resolving phlegm.