This is a deliciously decadent take on garlic prawns. It’s quick and easy and could be prepared using any crustaceans or, for an impressive buffet centrepiece, a selection of different ones.
16 x 75g live Redclaws (see notes)
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
Mixed salad leaves, to serve
Lime cheeks, to serve
Crusty bread, 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 redclaws 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. If shells aren’t orange after 5 minutes, cover flesh with foil to prevent it overcooking and cook for a further couple of minutes.
Arrange mixed salad leaves on plates, top with redclaws and drizzle with the cooking juices and any remaining butter mixture. Serve with lime cheeks and crusty bread.
The easiest and most humane way to kill any crustacean is to chill them in the freezer for 30-60 minutes until they become insensible (but not long enough to freeze them). Once chilled, they should be killed promptly by splitting in half or dropping into rapidly boiling water. See NSW Department of Primary Industries or RSPCA for more details.
Bugs, Marron, large Prawns, Rock lobsters, Scampi, Yabby.