In an effort to raise awareness, and appetite, for the invaders, Bob has teamed up with American chef Bea Vo for a series of traditional US-style "crawfish boils" in London this summer, serving crayfish with corn, sausage and potatoes. As conservation projects go, it is an easy sell – fresh crayfish is sweeter than lobster, but a fraction of the price. Which explains whythey are over-trapped in the US, used for beignets (deep-fried pastries), in Lousiana's crawfish étouffée stew, and other treats stuffed with the delicate and sweet crayfish tail meat.
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