1. Grip the crawfish by the head and tail with the fingertips of both hands; using a twisting motion, separate the head from the tail. (Suck the juice from the head before discarding it, if you like.)
2. Peel away the first outer band of shell from the tail section.
3. Press your thumb to the base of the tail and use the fingers of your other hand to gently pull the meat free.
4. Crack the large claws to extract their meat.