Cooking Styles

Learn about the following cooking styles. Most species lend themselves to a wide variety of cooking styles and, with a little guidance, seafood is one of the easiest foods to cook - so feel free to experiment....and enjoy! Select a recipe from the list.


Garlic Baked Redclaws



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.


Serves 4 as an entrée

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
16 x 75g live redclaws (see notes)
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 about 30 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 for more details.

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