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Crayfish Boil Recipe


When in Scandinavia... Do as the Scandinavians do. This delicious recipe is the Nordic version of a lobster boil that will leave you full and satisfied.  


  • 5 quarts water
  • One 12-ounce beer, preferably a Scandinavian beer like Carlsberg
  • 3 tablespoons sea salt
  • 1 cup dark brown sugar
  • 4 sprigs of crown dill 
  • 8 pounds live crayfish


In a large stockpot, bring the water, beer, sea salt, brown sugar, and 2 sprigs of crown dill to a boil. Boil the crayfish in batches of 3-4 at a time. Cook for 2-4 minutes or until bright red. Using a slotted spoon, remove the crayfish and allow them to cool. Remove the dill, and cool the boiling mixture. In a clean bowl, add the cooled crayfish and liquid mixture, plus the remaining dill. Cover and refrigerate for at least 6 hours, or ideally overnight.  

Serve the crayfish in a large bowl with a ladle or two of the liquid mixture. I also suggest serving the crayfish with buttered and toasted white bread, fresh lemon wedges, and aioli on the side.