Broiled Crawfish with Horseradish Cocktail Sauce

Ingredients

• 3  celery stalks cut into chunks
• 1.5 cups chili sauce (such as Homade brand)
• 4 pounds crawfish tails fresh
• 3 large garlic clove peeled
• 3 teaspoons horseradish white cream-style prepared ()
• 10 servings ice cubes 
• 7 teaspoons juice of lemon fresh
• 10 servings lemon wedges 
• 3  optional: lemon thinly sliced
• 1 large onion peeled quartered
• 1 teaspoon hot sauce hot
• 4  turkish bay leaf 
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• whisk
• pot
• slotted spoon

Directions

1. Whisk first 4 ingredients and 3 teaspoons horseradish in medium bowl to blend. Season to taste with freshly ground black pepper and more horseradish, if desired.
2. Transfer to small bowl. DO AHEAD: Sauce can be made 1 day ahead. Cover and chill.
3. For crawfish;
4. Combine first 7 ingredients in 10-to 12-quart large pot.
5. Add 4 quarts water and 2 tablespoons salt. Bring to boil over high heat, stirring until salt dissolves. Boil 5 minutes.
6. Add crawfish and boil 5 minutes.
7. Remove from heat.
8. Add ice cubes to pot to stop cooking.
9. Let crawfish sit in cooking liquid 15 minutes.
10. Using slotted spoon, transfer all crawfish to large bowl. Reserve 10 whole crawfish for garnish. Working with remaining crawfish 1 at a time, hold head and body with 1 hand and twist off tail portion with opposite hand. Discard head portion. Peel shell off tail and clean tail.
11. Place tail in medium bowl. DO AHEAD: Can be made 8 hours ahead. Cover and chill tails and reserved 10 crawfish.
12. Divide cleaned crawfish evenly among 10 dishes.
13. Garnish with whole crawfish.
14. Serve crawfish with cocktail sauce and lemon wedges.