6 lbs crawfish
2 gallons cold water
23 cup coarse sea salt
3 tablespoons sugar
3 (12 ounce) bottles dark beer, preferably an English stout
2 cups fresh dill sprigs (a large bunch)
In a large pot, combine the water, salt, sugar, beer and dill. Bring to a boil over high heat. Add the crawfish, return to a boil, and turn off the heat. Let stand for an hour or two before serving. Drain crawfish and arrange on a large serving platter. Garnish with dill and squeeze lemon juice over them. Optional: can be eaten on good-quality white bread spread with mayonnnaise.