Ingredients:
- 16 x 75g live Redclaw
- 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
Cooking Methods:
- 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. 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.
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