1.   Add brandy and crawfish tail meat.

2.   Add to platter with tail meat.

3.   Cut tail meat in half lengthwise.

4.   Fresh whole crawfish command premium prices from local gourmets, while the frozen tail meat ends up in a thousand restaurants across the United States.

5.   If lobster tail meat is cleaned and frozen, it keeps well and does not become contaminated, says Toulus.

6.   Most of them are flash-boiled and peeled for tail meat.

7.   Nearly all the Chinese crawfish is peeled tail meat, frozen, in one-pound plastic bags, competing with peeled Louisiana tail meat.

8.   Pinch the tail with one hand while gently pulling the tail meat from the shell.

9.   Place in a glass baking dish with tail meat facing up.

10.   Remove tail meat, saving shells.