Hi there,
Your post reminded me of traveling to Louisiana in 1975 during crawfish season and hanging out with the locals while having a big ole crawfish boil. Very cheap per pound and the usual amount per person would be maybe be three pounds with the head on. Boil lots at one time inna large cauldron with veggies and spread on newspaper when done.
Hah, before ever tasting em, I had many years of experience with those things in the form of perch bait. Seriously, the baitshop sold em by the dozen in a paper bag. Sometimes they would stock big bastards that would do some damage with the claws. Back then all crayfish were called 'crabs' when you ordered em in the shops.
Once down at the lake we would rip their live heads off and peel the tails, getting a number of baits. Never once ever thought about eating one at the time.