yeah, that's what i'm trying to avoid... i'm thinking just throw them in some warm (not boiling) water.
Do this & serve with rice. Don't try to reheat the whole bug. If you have enough, make etouffee, it ain't hard.
Boiled crawfish is not good trying to reheat it. Peel it cold, then use the meat to make gumbo or ettouffee.
Actually, if you're looking to reheat any kind of shellfish, use hot, dry, direct heat. Put them under the broiler. Boiling it will make it rubbery. But a hot hot heat should do the trick nicely.
I've done the same for leftover crawfish and they seemed okay to me too. Maybe my standards of eating are lower than everyone else's.
Sorry for the necro post, but... (explanation follows) I had a tub of crawfish from a leftover batch at a party someone gave me. <s>I did a search</s> Googled "how do I reheat crawfish" and lo and behold, your thread was one of the results. CLUTCHFANS rules, ese. I'm going to thank you to pieces if it comes out fine that's what she said. Wish me luck. I'll be back to report.
I had crawfish which I think was reboiled and they tasted and had the texture of a 2 dollar hooker from Tijuana with a bad heroin addiction.
I'm of the same opinion, but what do I know. I suppose it's all relative to the expectations of the chef.