Louisiana Lobster
(Homard de Louisiane)


From late February to early June, one of New Orleans’ most beloved foods is in season. Along with friends and family, we gather outdoors around the boiling pots of crawfish with great anticipation. Though the crawfish boil wasn’t always as popular as it is today, it has become a tradition that holds a special place in our NOLA culture.

In fact, in 1983, the crawfish was designated the Louisiana state crustacean, making Louisiana the first state to have a state crustacean. But, most importantly, these little mudbugs have become inextricably woven into our culture and tradition. They are iconic! And come spring in NOLA, they are something we can’t live without!