Crawfish in Mississippi

Carolyn and I had a quick escape last month to Ocean Springs Mississippi. We took in a bit of Mardi Gras but mostly explored our little piece of gulf coast. On a beautiful sunny afternoon we turned on our 'restaurant radar' and ended up at Mikey's on the Bayou. Crawfish were on the menu and Carolyn descended on a basketfull. I opted for an Oyster PoBoy. We had a wonderful bayou native give us the run down on tearing into these mini-lobsters. Here's the deal...break the crawfish in two between the body and tail. If so inclined, give the body a quick suck...try not to over analyze this step!? The key to the tail meat is to carefully peel back the first two joints of the tail's shell freeing the meat for a hearty attack...it slides right out! Carolyn had it down in no time and crawfish now cower at the mention of her name.