re: Motorboat's Crawfish Bisque Thread--Picture Heavy

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When I fry my heads, I don't batter them first. That might fix the problem you're having of the heads not "releasing". Just pan fry them as is in a cast iron skillet. I like to use orleo margarine for this step (it tastes the most like my grandma's!)

One other small suggestion is to use a course grinder for the stuffing if at all possible, instead of the food processor. I find that the food processer chops too fine and gums up the french bread.

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all noted. Good advice. I was thinking a rough chop for my crawfish tails as the stuffing texture is a bit less "tender" than I would like, if that makes sense. not sure tenderness is the right word...