Saw this being prepared on Emeril Live, 2005. Looked wonderful! -- posted by DiScharf

Note: Don’t let stock boil, or it with have a slightly soapy taste. Get lobster shells from your fishmonger or freeze the shells from lobsters you cook. Additional Information: 12 Calories, 4 mg sodium, 0 mg cholesterol, 1 g fat, 2 g carbohydrates, 0 g protein, 0.12 g fiber -- posted by Gaelige Coinnaigh

The Lime Aioli is a great compliment for seafood and vegetables. Found this on hgtv.com/hgtv it looked so good. -- posted by DiScharf

A great treat for 2 people. I found this in the Chicago Tribune "Swap Shop". -- posted by Hey Jude

Crawfish pies are pretty common in the south, although they make seem strange to a northerner. My next door neighbor, who was from Michigan, always requested this meal from my mom. -- posted by chefhen

From the Southern cookery section of the United States Regional Cookbook, Culinary Arts Institute, Chicago, 1947. Shrimp would be a delicious substitution for the lobster. Small portions would make an elegant starter for a dinner party. -- posted by Molly53

For a good ol' Cajun breakfast, serve wtih scrambled or fried eggs and toasted French bread. -- posted by NurseDi

This is a delicious crawfish pie based on a recipe by Emeril Lagasse. -- posted by RandyB1961

In New Orleans, at Jazz Fest every year, one vendor sells this stuff..there's always a long line to get it, and my Fest isn't complete until I have it. While their filling is baked into the loaf, this is a wonderful substitute . I'm posting it to share with everyone, but mostly to have it in my cookbook here. The servings depend on how large you cut the pieces and how hungry you are. Warning, this is highly addictive. -- posted by bayou-mimi

A lightened version from Southern Living. Packages of cooked peeled crawfish can be found in the frozen food section of many supermarkets. -- posted by LMillerRN