Make this with leftover tail meat or start from scratch by boiling your crawfish

1. Season a pot of water with your favorite cajun spice mix and bring it to a rolling boil
2. Boil the crawfish for 7-8 minutes until they turn bright red
3. Remove from heat and let it rest for 10 minutes
4. Drain, spread onto newspaper and cool
5. Peel the tails out and reserve. They can be frozen for later use.
6. Mix everything but the crawfish tails in a bowl, then fold in the tails
7. Adjust seasoning to taste and chill in the refrigerator for 30 minutes
8. Prep the lettuce. Cut off the stalk, discard the outer leaves and reserve the best 4 leaves for the salad bed
9. Separate, wash, then submerge the leaves in an ice water bath for 5 minutes to bring out the color.
10. Pat the leaves dry and place a leaf on each plate
11. Divide the salad evenly and serve with a lemon wedge garnish