16 x 75g live Redclaw (see notes)
100g butter
2 cloves garlic, finely chopped
1 tablespoon chopped flat-leaf parsley leaves
1 lemon, zested and juiced
Salt flakes and freshly ground black pepper, to taste
Crusty bread, to serve
Green salad, to serve

Preheat the oven to 200°C.

Melt the butter in a small saucepan. Add garlic, parsley, lemon zest and juice, salt and pepper and stir to combine.

Halve Redclaw lengthways, from the head down through the tail (see notes). Remove head contents, devein and arrange, flesh-side up, on a baking tray. Brush liberally with the butter mixture. Bake for 3-5 minutes, until the flesh is opaque and shells have turned orange.

Arrange Redclaw on plates and drizzle with the cooking juices and any remaining butter mixture. Serve with crusty bread and green salad.