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Grilled marron
Grilled crayfish with garlic butter
Western Australian freshwater crayfish with garlic and lemon butter
Marron are large freshwater crayfish native to the rivers of south-western Western Australia and farmed around Margaret River and Manjimup, where restaurants serve them split and grilled with garlic butter. The tail meat is sweet, firm and delicate, finer than most lobster. Buy marron already prepared and halved by the supplier, or frozen raw halves, and cook them the same day. A common mistake is overcooking, which makes the meat stringy. Chef's tip: baste continuously so the flesh stays juicy under the grill.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 raw marron, halved and cleaned by the supplierabout 300 g each, or lobster or yabbies
- 3 ⅛ oz buttersoftened
- 3 cloves garliccrushed
- 1 lemonzest, juice and wedges
- 1 tbsp dillchopped
- ½ tsp salt
- ¼ tsp black pepper
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Method
0/4 doneStep 2: Rinse the 4 raw marron, halved and cleaned by the supplier halves, remove the vein along the tail and pat dry. Throw away any that smell sour or of ammonia.
2 minStep 3: Heat the grill to high. Lay the marron cut side up in a tray, spread with half the butter and grill 10 cm from the heat for 6–8 minutes, basting with the rest, until the meat is white and opaque and the shells bright red.
8 minStep 4: Serve with the remaining lemon in wedges and the pan butter.
1 min
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 30 g
- Carbs
- 2 g
- Fat
- 20 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does grilled marron take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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