re: Boiled a sack of crawfish Saturday. Proven recipe.

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I wouldn’t personally lid during the soak. I want it cooling, not holding heat in.

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Depends. If you boil for any period of time then you want to cool the water. It appears OP does what I do which is cut the heat the moment the water begins to boil again. When doing it this way you want the heat, because they are cooking by poaching. Both methods work well. I use the latter, because it's easier than trying to cool down the water