Lemon juice concentrate in a boil?

If you squeezing real lemons, you definatley need to do it while they soaking, putting lemon juice in before you boil will not work, it evaporates the lemon juice

You didn't do well in Physics did you?


The water some of the lemon juice will evaporate during boiling but the acids and sugars, where the flavor is, will not

Now you have me wondering what a jar of lemon pepper would do.

Hell, now I've discovered granulated lemon peel






I may have to give this a try in the next boil

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If you squeezing real lemons, you definatley need to do it while they soaking, putting lemon juice in before you boil will not work, it evaporates the lemon juice

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I’ve been gravitating toward that too.

There's a place in Chalmette that drops lemon oil into their pot in the soaking stage of both crawfish and shrimp. I have no idea how much but their seafood has a noticeable lemony taste is a good way. They actually make their own oil and sell it in their seafood market. Just another option.

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Interesting.

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I usually add some lemons before dropping crawfish and then squeeze some more in at soak. gets the best of the lemons all around

A cap full of this during the soaking process and you'll have the taste you're looking for. You can usually buy this at seafood shops.

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cap full of this during the soaking process

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Yep. Good but $$$

Let me help you guys out. Take your fresh lemons and purée them whole. Pour it in when you cut the fire. I been doing this for years. The lemon flavor is amplified 10X by doing this.

Cheap, easy, and effective.

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The water some of the lemon juice will evaporate during boiling but the acids and sugars, where the flavor is, will not

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That's not exactly true. The terpenes (oils) will boil off over a period of time. The longer the boil, the more of the acid goes away. However, for a crawfish boil, you aren't boiling the water that long so some will stay.

I do a combination. I usually add half the lemons with the crawfish, and squeeze half after i shut off the heat.

FYI, same principle applies to brewing beer and hops. Hops and citrus share some of the same terpenes (Myrcene, linalool, geraniol). In brewing, earlier you add the hops, more bittering, less aroma. Late additions, or additions at shutoff or low heat, you retain more of those oils.