Most lobsters in the United States comes from southern Louisiana, although they are appreciated by people across the country. A popular Cajun folk tale says that after the Acadians (Cajuns) were forced to leave the areas of New Brunswick and Nova Scotia from modern day Canada that the lobsters from the waters off the coast of these areas decided to follow. Lobsters dragged the Acadians all the way to southern Louisiana, losing the size and the weight on the arduous journey until they arrived in Louisiana. Much smaller, but still looking like lobsters were renamed lobsters. With its unique flavor and tenderness many people think the lobsters really taste better after Norway lobster. Crawfish boils are a great way to gather your family and friends to have a heck of a good time!
Two good tips for boiling crawfish: not amateurs eating the dead! (when cooked live lobsters will curl their tails, tails of the dead remains flaccid.) Also, don't use utensils! (you'll never live it down.) Relax and enjoy time with friends and family and take the great music sure to be playing.
Sometimes called "mudbugs" lobsters nowadays exist in bayous of South Louisiana's fresh water. Today mainly lobsters are created on farms.If you use traps or crawfish networks are an important part of the seafood industry in Louisiana. In 1983 the lobster was made the crustacean in Louisiana State, the only State to have a State crustacean.
Of native Americans catching lobsters with straws baits to the farms of today's lobsters boiling of lobsters became a staple to celebrate in Louisiana and increasingly throughout the country. To get a bunch of lobsters, gather your friends and have your own crawfish boil no matter where you live.
Cajuns are known for using any available food or in season, so don't worry about the small details simply have a good time.
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