Purge crawfish until water runs clear.

Empty crawfish into ice chest and purge with water.

Make sure crawfish are fully covered with water and give them a stir and let sit 3 minutes.

Drain water and repeat until water runs completely clear.

In your largest stock pot bring water to boil.

Meanwhile in a bowl combine lemon juice, vinegar, and hondashi.

In another small bowl combine 1 cup of the lemon vinegar mix with ½ teaspoon of pro boil mix and set aside. This will be your super sauce to serve along with the boiled crawfish.

Once the water is boiling add the salt and 1 ½ cups|355 ml of boil spice.

Taste the water to make sure it’s as salty as sea water. If it’s not, add more salt.

Add potatoes, onions and bay leaves to the pot. Boil until the potatoes are beginning to soften, 10-13 minutes.

Add the corn, garlic and sausage. Cook until the potatoes are fork-tender, 7 to 10 more minutes.

Remove the vegetables from the pot using a spider. Put them in your clean ice chest and set aside. Bring water back up to boil.

Add your crawfish to the water and cook 7 to 8 minutes.

Pour ⅓ of the crawfish into cooler with vegetables. Cover with ½ cup|120 ml of the remaining boil spice, drizzle evenly with one-third of the lemon vinegar mix.

Repeat until all the crawfish are in the cooler. Close the lid and give the cooler a few violent shakes. Repeat shaking of cooler every five minutes for twenty minutes total.

Cover a communal table with newspaper. Divide the lemon vinegar spice mix up into little bowls and scatter around the table. Place a mound of boil spice at each person's spot for them to swipe peeled tails through. Then pour the crawfish onto the table and belly up.